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)