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Lemon Rosemary Olive Oil Cake

4/30/2019

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Ingredients

Cooking Spray
2 Tablespoons all purpose flour
3 cups all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1.5 Cups granulated sugar
1/2 Cup Rosemary Olive Oil
1/2 Cup fat-free milk
1/2 Teaspoons grated lemon rind
1/4 Cup fresh lemon juice
1/2 Teaspoon vanilla extract
1/4 Teaspoon Lemon Balsamic
3 Large eggs
1 Cup powdered sugar
1 Tablespoon Lemon Juice
Optional: Fresh rosemary sprig

Directions

Preheat oven to 350 degrees. (If using glass reduce temperature by 25 degrees)
Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife.
Combine flour and next 4 ingredients (through salt) in a large bowl.
Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with mixer at low speed 2 minutes or until smooth.
Add to flour mixture; beat until blended.
Pour batter into prepared pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes on a wire rack, and remove from pan.
Cool completely on a wire rack, and remove from pan.
Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth.
Drizzle sugar mixture over cake.
Garnish with rosemary sprig, if desired.

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Lemon Roasted Potatoes

4/30/2019

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These yummy potatoes are crispy on the outside and soft on the inside! The bright Lemon Olive Oil and the tangy Garlic Olive Oil bring them to a whole new level.

Ingredients: Serves four

4 large baking potatoes (russet or Yukon gold are best)
1/4 cup Lemon Olive Oil
1/4 cup Garlic Olive Oil
1/4 cup vegetable or chicken stock
4 Tbsp lemon juice (1-2 lemons), divided
Flake Sea Salt and cracked black pepper
1 Tbsp fresh oregano leaves

Preparation:
Preheat the oven to 375° F.
The trick to these potatoes is to parboil them first, adding moisture to the inside and reducing the cooking time to finish them off, and then dousing them with lemon juice as soon as they come out of the oven.

Line a baking sheet with parchment paper.

Bring a large saucepan of water to boil over high heat. Wash and scrub the potatoes, but don't peel them, and cut them into 1-inch wedges. Place the potatoes in teh boiling water and turn down the heat to medium. Cook, uncovered, for 5 minutes, until the potatoes are only just fork-tender, but not fully cooked.
Drain the potatoes, rinse them under cold water to stop the cooking process, and then place them on the prepared baking tray.
in a small bowl, whisk together both olive oils, the stock 2 Tbsp of the lemon juice, and salt and pepper to taste. Drizzle this over the potatoes and shake to coat them evenly. Roast in the oven for 18-20 minutes until golden brown and crispy.
Remove from the oven, and, keeping the potatoes in the pan, sprinkle them with oregano and the remaining 2 Tbsp lemon juice. Shake the pan to coat the potatoes in the lemon juice again.
serve immediately.

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Lemon Rosemary Olive Oil Cake

Lemon Roasted Potatoes

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