Zesty Lemon Olive Oil Cake with Rosemary

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or an 8-inch round cake pan, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk the eggs until light and frothy. Gradually whisk in the extra virgin olive oil, fresh lemon juice, lemon zest, and finely chopped fresh rosemary until the mixture is smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to a tough cake.

Pour the batter evenly into the prepared loaf or cake pan.

Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve once cooled.