Olive Oil And Fresh Rosemary Cake

1. 1

   Preheat oven to 325u00b0F

2. 2

   In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.

3. 3

   Add the sugar and continue to beat until the mixture is foamy and pale in color.

4. 4

   With the mixer running slowly, drizzle in the olive oil.

5. 5

   Using a spatula, gently fold the rosemary into the batter.

6. 6

   In a separate bowl, whisk together the flour, baking powder, and salt.

7. 7

   With the mixer on low speed, gradually add the dry ingredients to the egg mixture.

8. 8

   Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.

9. 9

   Bake for 45 to 50 minutes, rotating halfway through for even coloring.

10. 10

    When the cake is done it will be golden brown.

11. 11

    Allow to cool. .

* Per serving · 4 servings · Values may vary.