Olive Oil-Lemon Cake with Rosemary


3 cups flour

1 1/2 tablespoons finely chopped fresh rosemary

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup olive oil

1/2 cup milk

2 teaspoons grated lemon peel

1/4 cup fresh lemon juice

1/2 teaspoon vanilla

1/4 teaspoon lemon extract (or lemon oil, more intense)

3 large eggs

1 cup powdered sugar

1 tablespoon fresh lemon juice

Preheat oven to 350°.

Grease well a 10-inch tube pan (or a 10-cup or 12-cup Bundt pan).

Combine flour and next 4 ingredients (through salt) in a large bowl.  Set aside.

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.

Add flour mixture, a little at a time, and beat until blended.

Pour batter into prepared pan. 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.

Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake.

(Recipe found on internet, adapted by Mara)