Nothing says summer like lemons — just ask the masses of mini entrepreneurs who make a killing with their stands. Lemons also remind me of southern Italy where seemingly exotic lemon tress dot the hills like noble citruses amid the land of us mere mortals. Indeed, a sugar-laden snowcone has nothing on a lemon-orange granita, which owes its fresh flavor to the juices alone.
Rather than attempt (and undoubtedly) fail to recreate this tart treat, I added another Mediterranean ingredient to the mix in this Lemon-Rosemary Bundt Cake. Less dense than a pound cake, the result is only slightly sweet but with a more complex taste thanks the rosemary. Rather than a generic olive oil, I used an artisanal Laconiko Greek variety, and I think its light flavors shine through. Pair with a cafe macchiato, and pretend you’re sitting along the Almafi Coast.
Rosemary-Lemon Olive Oil Bundt (adapted from Cooking Light)
- 3 cups and 2 tablespoons all-purpose flour
- 1 ½ Tablespoons chopped rosemary
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup olive oil
- ½ cup soy milk
- 2 teaspoons grated lemon rind
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 3 large eggs
- ½ cup powdered sugar (or to taste)
- 1 Tablespoon fresh lemon juice
1. Preheat oven to 350
2. Coat a 10-inch tube pan with canola spray, dust with 2 tablespoons of flour.
3. Spoon 3 cups of flour into dry measuring cups, level with knife. Combine flour, and next four ingredients (through salt) in a large bowl.
4. Place granulated sugar and next seven ingredients (through eggs) in a medium bowl; beat with a mixer at low speed for one to two minutes or until smooth. Add to flour mixture; beat until blended.
5. 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.
6. Combine powdered sugar, and 1 tablespoon lemon juice stirring until smooth. Drizzle sugar mixture over cake. Allow glaze to harden before covering.