• 1 1/2 King Arthur unbleached flour or all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon almond extract
  • Zest of one orange
  • Zest of one lemon
  • 1/4 cup milk
  • 3/4 cup olive oil
  • 2 teaspoons rosemary, finely chopped
  • 2 tablespoons poppy seeds
  • 1/2 cup slivered almonds, optional
  • Citrus Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Juice from one orange or lemon

What’s not to love about this cake? It has olive oil, rosemary, lemon, sugar…it’s just terrific!

Preheat your oven to 350 degrees. In a bowl whisk together the flour, baking powder and salt. In another bowl or in an electric mixer cream the sugar, eggs, almond extract, the zest of both the orange and the lemon, rosemary and poppy seeds until pale and fluffy. Beat in the milk. Gradually beat in your olive oil. Add your dry ingredients and stir until just combined.

Pour into a greased 8-inch cake pan and bake in the middle of your oven for 35 minutes or until a toothpick inserted in the center comes out clean. If using almonds, sprinkle them on top before baking your cake.

Once cooled, simply dust powdered sugar on top of your cake or you can make an easy citrus glaze for over top which soaks in nicely:

Note: I have also made this in a loaf pan!