Olive Oil and Lemon Cake

I know that some of you might think that olive oil and cake does not go together. But they actually do! I have taken this recipe in Josee Distasio's book Pasta Et Cetera (p.162). For a long time I hesitated to make this cake since the original recipe asks for 3 tablespoons fresh rosemary. I have not added the rosemary in the cake mixture because I was afraid that it would take over the fresh lemon scent. So if you are adventurous enough, go ahead and add some freshly chopped rosemary into the batter. Let me know how it turns out! 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

3/4 cup of sugar

2 tablespoons lemon zest

1/2 cup olive oil

3 tablespoons finely chopped rosemary (optional)

For the syrup:

1/3 cup sugar

1/4 cup lemon juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer at high speed, cream together eggs and sugar for about 5 minutes. Add lemon zest and continue to mix on medium speed, gradually adding olive oil. Beat in flour mixture and blend well. Pour into prepared pan.

Bake for 50-60 minutes in the center of the preheated oven until cake is golden.

While cake is baking, prepare syrup. In a small saucepan, dissolve sugar in lemon juice. When the cake is ready, and still warm, puncture top of cake with a fork and pour syrup over cake.  

Slice and enjoy!