Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3/4 cup (180ml) high-quality lemon olive oil
  • 1/2 cup (120ml) buttermilk (or milk mixed with 1 teaspoon lemon juice)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 2 tablespoons finely chopped fresh rosemary or thyme leaves
  • 1 cup (120g) powdered sugar (optional glaze)
  • 2-3 tablespoons fresh lemon juice (optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pan (or line with parchment).
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together eggs, granulated sugar, and brown sugar until light and fluffy.
  4. Gradually whisk in the lemon olive oil until combined. Then add the buttermilk, lemon zest, lemon juice, and herbs.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake (optional).