Rosemary-Lemon Olive Oil Cake | Family Foods

Ingredients

• 3/4 cup (180 mL) extra virgin olive oil, plus more for greasing
• 1 cup (250 mL) granulated sugar
• 3 large eggs
• 1/2 cup (125 mL) 2% milk
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 1 tbsp (15 mL) finely grated lemon zest
• 1/4 cup (60 mL) fresh lemon juice
• 1 tsp (5 mL) vanilla extract
• 1 1/2 cups (375 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• Icing sugar, for dusting (optional)