Lemon Rosemary Olive Oil Cake

I topped it with a mascarpone whipped cream frosting, you could also just dust with powdered sugar (:

Ingredients

Olive Oil Cake

• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• 1 cup sugar
• ½ cup extra virgin olive oil
• 2 tablespoons milk
• zest of 2 lemons
• juice of 1 lemon
• 1 ½ tablespoons fresh rosemary chopped

Whip Cream Frosting

• 1 cup heavy whipping cream cold
• ½ cup powdered sugar
• ¾ teaspoon vanilla extract
7 ounces mascarpone cheese drained, cold

Method

1. Preheat oven to 350 F. Butter or lightly oil a 9″ spring form pan
2. Whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low, and add the milk and lemon juice alternatively with the dry ingredients.
4. Pour the batter into the cake pan.
5.  Bake 30-35 minutes 
6. Let cool for 15-20 minutes
7. Once cooled or before serving, ice with the whipped cream. Garnish with rosemary sprigs. enjoy!