Lemon Olive Oil Cake Featuring VF Lemon Oil
200 g sugar
juice and zest of 2 lemons
150 ml vomFASS Lemon Extra Virgin Olive Oil
120 g yogurt
220 g flour
2 tsp. baking powder
A pinch of salt
2 stalks of finely chopped rosemary
½ cup vomFASS Extra Virgin Olive Oil
Powdered sugar (for the glaze)
Preheat oven to 180C/356F.
Mix the sugar and the lemon zest in a bowl.
Place the eggs in a bowl, add oil, lemon juice, yogurt and stir.
Add the mixture to the sugar and mix with a hand mixer.
Gradually add flour, baking powder, salt and finely chopped rosemary and continue mixing.
Pour into a mold and place in the oven for 40-45 minutes.
Meanwhile, mix the powdered sugar glaze.
Remove the cake, let it cool and pour the glaze over it.
Just before serving, garnish with rosemary!