I need an intervention.
My love of rosemary and lemon have reached new levels of ridiculousness.
And here’s how I know that.
As some of you may know, I write for the Calgary Herald’s Real Life section on occasion. I like to pitch the topic in advance, just in case it’s going to clash with any of the other upcoming articles the editor may have planned.
Me: Here’s what I’m thinking: Lemon Rosemary Olive Oil Cake
Me: (confused) …Yes…?
Her: Wasn’t your last thing on lemon? And, um, the one before that?
Me: Okey-dokey. I’ll figure something out. Maybe I should do a boozy recipe….
Her: Good idea.
It was only when I got back to my desk and looked up the drink recipe I had added to my to-do list that I realized I may have a problem: Vodka Rosemary Lemonade Fizz.
Damn you, lemon, why do I love you so? And, uh, rosemary too.
But, just because I couldn’t write it for the Herald didn’t mean this bad boy (and, at some point down the road, the vodka recipe too) wasn’t going to get made. After all, one can only deny their love for lemon desserts for so long. And, let’s face it, it was raining and snowing and sleeting out at the time, so what was a girl to do? Bake.
This is adapted slightly from Julie’s recipe (over at Dinner with Julie). Her original recipe calls for a finely chopped or grated pear. I omitted it this time around, but will be tempted to throw one in next time.
Lemon Rosemary Olive Oil Cake
- 4 large eggs
- 3/4 cup sugar
- grated zest and juice of a lemon
- 1/2 cup regular or extra virgin olive oil or canola oil
- 1 1/2 cups all-purpose flour
- 2 tsp. baking power
- 1/4 tsp. salt
- 2 sprigs of rosemary, leaves stripped off and chopped
- a couple more sprigs of rosemary to decorate the top (optional)
Preheat oven to 350. In large bowl, beat eggs for about a minute until frothy. Add sugar and beat for a few minutes until mixture is thick and pale. Add lemon zest, juice and olive oil and beat again.
Combine flour, baking powder, rosemary and salt in another bowl, then add to egg mixture. Stir by hand until just combined.
Pour into prepared loaf pan (sprayed or lined with parchment). Lay decorative rosemary on top. Bake for 45 minutes, until golden. (Mine was done in a little less, so you may want to check earlier if your oven runs a bit hot.