Lemon-Rosemary Olive Oil Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 3 large eggs 
• 0.5 cup fat-free milk fat-free
• 2 tablespoons flour all-purpose
• 3 cups flour all-purpose
• 1.5 tablespoons rosemary leaves fresh finely chopped
• 1.5 cups granulated sugar 
• 0.3 teaspoon lemon extract 
• 0.3 cup juice of lemon fresh
• 1 tablespoon juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.5 cup olive oil 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 5 ounces flour (about 3 cups) into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through salt) in a large bowl.
4. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth.
5. Add to flour mixture; beat until blended.
6. Pour batter into prepared pan.
7. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
8. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth.
9. Drizzle sugar mixture over cake.
10. Garnish with rosemary sprig, if desired.