Rosemary Olive Oil Pound Cake
1 ½ cup Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Kosher or Sea Salt
1 cup Sugar
½ cup Rosemary olive Oil
¼ tsp Vanilla
2 tsp Lemon Zest
¼ cup lemon juice
3 large organic Eggs
1 cup whole milk Greek Yogurt
Preheat the oven to 350°
Grease a 10”x5”3” loaf pan, Line the bottom with a piece of parchment paper. Grease the parchment paper then lightly flour the pan.
In a small bowl sift together the flour, baking powder, baking soda and sea salt. Set aside.
In a separate, larger bowl whisk together the sugar, olive oil and eggs. Next whisk in the yogurt, vanilla, lemon zest, lemon juice. Gradually whisk the flour mixture into the wet ingredients until combined and the batter has a smooth, approximately 2-3 minutes.
Pour the mixture into the prepared loaf pan and place in the center of the oven. Bake for approximately 40-45 minutes. When a knife or tester can be inserted into the center of the loaf and removed clean or the top of the cake begins to lightly brown, remove the cake from the oven and set on a cooling rack. After 5 minutes, run a knife around the edges of the pan and set aside for approximately 15 minutes. When the pan is cool enough to handle carefully remove the pound cake from the pan and set it back on the cooling rack. While the cake is still warm, pour the syrup (see recipe below) over top of the cake.
Syrup:
¼ cup Sugar
1 Rosemary stalk
¼ cup fresh Lemon juice
Place a small pot on the stove top and add the sugar, rosemary and lemon juice. Over medium low heat, melt the sugar and swirling the mixture in the pot periodically to fully infuse the rosemary. When the mixture has reduced slightly remove it from the heat, discard the rosemary and pour over the top of the warm cake. You may end up with a few rosemary leave on top of the cake which adds to beauty when serving.
We think this cake with its subtle rosemary flavor and fresh lemon zest is refreshing and delicious all by its self but if you want something really over the top, serve it with fresh raspberries and your favorite vanilla ice cream or drizzle a slice with Meyer Lemon Olive oil and Blueberry Balsamic.