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Sondra Bernstein: Rosemary Olive Oil Cake, Lemon Glaze

 Rosemary Olive Oil Cake, Lemon Glaze

For the cake:2 cups sugar

4 large eggs

1 cup extra-virgin olive oil

1 cup dry white wine

2½ cups all-purpose flour

½ teaspoon salt

2¼ teaspoons baking powder

1 teaspoon pure vanilla extract

1 vanilla bean

2 tablespoons chopped fresh rosemary

For the glaze:

1 cup fresh lemon juice

1¼ cups powdered sugar, sifted

Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper.

To prepare the cake:

Beat the sugar and the eggs together in a mixer on medium speed for 30 seconds.

Add the oil, wine, flour, salt, baking powder, vanilla, and rosemary. Continue to mix

for 1 minute. Pour the batter in the baking pan.

Bake until the cake pulls away from the sides, about 30 minutes. Let the cake cool in

the pan for about 5 minutes. Remove the cake from the pan and let it cool on a wire rack for 2 hours.

To prepare the glaze:

In a small saucepan, cook the lemon juice and powdered sugar over medium heat

and stir until smooth. Let the mixture cool slightly and pour it over the cake.

To serve:

Slice the cake in 6 to 8 wedges. Put a slice of cake on a plate and add a dollop of crème fraîche or whipped cream.

Serves 6