What Better Way To Celebrate Than With A Lemon Rosemary Oliv

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what better way to celebrate than with a Lemon Rosemary Olive Oil Cake
it’s bold, moist, delicious, and perfect to celebrate everything that is to come 🤍

✽ 2 c Flour (all purpose, gf, or whole wheat pastry)
✽ 1 c Sugar (regular, coconut, or monk fruit sweetener)
✽ 2 tsp Baking Powder
✽ 1/2 tsp Salt
✽ 1 c Olive Oil
✽ 1 package of Rosemary
✽ 1 c Almond Milk (unsweetened)
✽ 1/3 c Lemon Juice (2-3 lemons)
✽ 3 Tbsp Lemon Zest (2-3 lemons)
✽ 3 Flaxseed Eggs (3 Tbsp Flaxseed Meal + 7.5 Tbsp Water, let thicken for 5 mins)

Lemon Icing
✽ 1 c Powdered Sugar
✽ 1/4 c Lemon Juice
1. On med-low heat, bring olive oil + rosemary to a simmer, lower to low heat + simmer for 5 mins. Allow to cool, then strain out 2/3 c of rosemary infused olive oil for baking
2. Preheat oven to 350 degree F + prep 8” diameter circle cake pan with olive oil (to prevent sticking)
3. In a small bowl, make flaxseed egg + allow to sit and thicken for 5 mins
4. In a large mixing bowl, combine all dry ingredients
5. In a medium mixing bowl, combine all wet ingredients (milk, lemon juice, lemon zest, flaxseed egg, 2/3 c rosemary infused olive oil) 6) Pour the wet ingredients into the dry ingredients and carefully fold to combine, then pour into cake pan + ban for 45-50 mins (use toothpick test to check if done, stick a toothpick in the middle & if it comes out clean it’s done)
7. Allow to cool in cake on for 15 mins before transferring to wire rack
8. Make lemon icing by mixing lemon juice w/ powdered sugar, then pour on the middle of the cake + allow icing to drip down edges, let icing harden & ENJOY!