Lemon Rosemary Olive Oil Cake

The inspiration for this cake came from Yotam Ottolenghi. I used lemon rather than orange, and added some vanilla. It’s a lovely cake with lots of flavor, perfect for tea or dessert.

Crystalized Rosemary

• 10 tender rosemary clusters, taken from the tops of sprigs

• 1 egg white, lightly beaten

• 2 t sugar

Cake

• 2 c flour

• 2 t baking powder

• 1⁄2 t baking soda

• 1⁄4 salt

• 3⁄4 c extra-virgin olive oil

• 1⁄2 c sugar

• 1 T lemon zest

• 2 T lemon juice

• 2 T minced rosemary leaves

• 2 eggs

• 1⁄2 c sour cream

• 1 t vanilla

Icing

• 1 1⁄2 c sifted confectioners’ sugar

• 2 T lemon juice

• 1⁄4 t vanilla

Make the crystalized rosemary by painting the rosemary clusters with egg white, then rolling them in sugar. Shake off excess and let dry on a wire rack for several hours (or make them the day before).

Preheat oven to 325 degrees. Butter and flour a 9” bundt pan. Combine flour, baking powder, baking soda, and salt in a small bowl.

Combine olive oil, sugar, zest, juice, and minced rosemary in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed 2 minutes to combine, then add eggs one at a time. Add sour cream and vanilla and mix on low speed one minute. Scrape down the sides of the bowl. Add the dry ingredients to the mixer and whip on high speed for two minutes.

Scoop the batter into the bundt pan and smooth the top. Bake for 35-40 minutes until a skewer inserted into the middle comes out clean. Let cool 10 minutes, then invert the cake onto a serving plate.

Make the icing by combining the lemon juice, vanilla, and confectioners’ sugar and whisking until smooth. Drizzle icing on cooled cake and top with crystalized rosemary.