|1/2 Cup||Melgarejo Hojiblanca Extra Virgin Olive Oil|
|1/2 Cup||Wild Rosemary INFUSED Olive Oil|
|3 Cups||All-Purpose Flour|
|2 TBSP||Chopped Fresh Rosemary|
|2 tsp||Baking Powder|
|1/2 tsp||Baking Soda|
|1/2 tsp||Sea Salt|
|1 1/2 Cups||Granulated Sugar|
|1 Cup||Whole Milk|
|2 tsp||Lemon Zest, grated|
|1/4 Cup + 1/4 Cup||Fresh Lemon Juice|
|1/2 tsp||VAIN Vanilla Extract|
|1 Cup||Powdered Sugar|
|1/4 Cup||Lemon Juice|
Preheat oven to 350°.
Lightly coat a 10” tube pan with any Melgarejo Hojiblanca Extra Virgin Olive Oil and dust with flour.
Combine flour, rosemary, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine sugar, milk, lemon zest, lemon juice, vanilla extract, eggs, and Wild Rosemary INFUSED Olive Oil and beat with a mixer on low speed until mixture is smooth.
Add wet mixture to dry mixture and beat until well blended. Pour batter into prepared tube pan and bake for 45 minutes or until a wooden toothpick inserted into center of cake comes out clean.
Remove cake from pan & let cool on wire rack for at least 15 minutes.
In a small saucepan, combine powdered sugar and lemon juice. Whisk on low heat until sugar mixture becomes smooth, adding more lemon juice if necessary.
Drizzle sugar mixture over cake as a glaze.