Lemon Rosemary Olive Oil Cake
This Lemon Rosemary Olive Oil Cake has become a favorite, a complex, bright, moist cake that's easy to make in a springform pan.
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Cooking tools:
- Springform pan
- Microplane
- Fine-mesh sieve
- Cooling rack
- Toothpick
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Oven
Ingredients
- 1 cup sugar
- zest and juice of 2 lemons
- 2 tablespoons chopped fresh rosemary
- 2 large eggs, beaten
- 1 cup (250g) Greek yogurt
- 1 cup (250g) extra-virgin olive oil
- 2 cups (250g) flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- powdered sugar for dusting, optional
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