Olive Lemon Rosemary Cake

From Lidey Heuck's 'Cooking in Real Life' - a fragrant cake featuring rosemary-infused olive oil, sour cream, and bright lemon. The herbs add an unexpected savory note.

Prep: 25 min · Cook: 60 min · 10 servings · Medium

Ingredients

• 1/2 cup Dos Aguilas Olive Oil
• 2 sprigs fresh rosemary
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• Zest of 2 lemons
• 3 tbsp fresh lemon juice
• Powdered sugar for dusting

Instructions

1. Warm olive oil with rosemary sprigs over low heat for 10 minutes to infuse, then cool and discard rosemary
2. Preheat oven to 350°F and grease a 9-inch round cake pan
3. Whisk flour, baking powder, and salt in a bowl
4. Beat eggs and sugar until pale and fluffy, about 3 minutes
5. Add infused olive oil, sour cream, lemon zest, and lemon juice
6. Fold in dry ingredients until just combined
7. Pour into prepared pan and bake 55-60 minutes until golden
8. Cool in pan 15 minutes, then turn out and cool completely
9. Dust with powdered sugar before serving

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