We hosted a poker party a few days ago.  For Nick, it was a night to play cards and drink a few beers with friends.  For me, it was a chance to make things, like this cake, that I our 2-person family wouldn’t otherwise be able to finish in one meal.

This cake yields an impressive presentation, but is so easy to make. The glaze is smooth and shiny. The cake has pretty dark green and yellow flecks throughout from the rosemary and lemon.

Rosemary may seem like a strange ingredient for a cake, as it is usually used in savory foods such lamb chops and garlicky potatoes. But the piney herb works really well with the zesty, sour lemons. Just make sure you chop the rosemary leaves very fine. It helps to release the herb’s oils and flavors. Plus no one wants to bite into a tough leaf in their cake.

Unlike other cakes that use butter or vegetable oil, this cake uses olive oil. It keeps the cake moist and gives it a heart-healthy twist. I used a good quality extra-virgin olive oil from California, which had a more pronounced fruity flavor. You can use regular olive oil that will yield a milder taste.

You can make this cake up to two weeks ahead and freeze it unglazed. Just thaw the cake overnight in the fridge and glaze it the day you plan to serve it. It is perfect for any occasion. In fact, this elegant cake alone deserves its own party.

Lemon-Rosemary Olive Oil Cake

Adapted from Cooking Light, September 2009

• Cooking spray
• All-purpose flour, 2 tablespoons
• All-purpose flour, 13.5 ounces (about 3 cups)
• Fresh rosemary, finely chopped, 1 1/2 tablespoons
• Baking powder, 2 teaspoons
• Baking soda, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Granulated sugar, 1 1/2 cups
• Olive oil, 1/2 cup
• Milk, 1/2 cup
• Lemon zest, grated, 2 teaspoons
• Lemon juice, 1/4 cup
• Vanilla extract, 1/2 teaspoon
• Lemon extract, 1/4 teaspoon
• Eggs, 3 large
• Powdered sugar, 1 cup
• Lemon juice, 1/4 cup

Preheat oven to 350 degrees.

Coat a 10-inch tube pan with cooking spray. Dust with 2 tablespoons of flour.

In a large bowl, combine the rest of the flour, rosemary, baking powder, baking soda and salt.

Place sugar, olive oil, milk, lemon zest, lemon juice, vanilla extract, lemon extract and eggs in the bowl of a mixer. Mix at low speed for 2 minutes or until everything is combined and smooth. Add the flour mixture and beat until blended.

Pour batter into the prepared tube pan. Bake in oven for 45 minutes or until a wooden pick inserted in the center comes out clean.

Let cake cool in the pan for 15 minutes. Remove it from the pan and place on a wire rack until the cake has cooled completely, about an hour.

Mix powder sugar and lemon juice in a small bowl, stirring until smooth. Drizzle icing over the cake.

Serves 16.