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Lemon Rosemary Olive Oil Cake
ELIZABETH'S KITCHEN DIARY13Ingredients
60Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 335 grams plain flour
- 2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1/2 tsp. salt
- 350 grams caster sugar
- 125 mL rosemary (infused olive oil I use Pomora, see badge in sidebar)
- 125 mL buttermilk
- 1 lemon juice (and zest)
- 1/2 tsp. vanilla extract
- 3 large eggs
- 150 grams icing sugar
- 1 Tbsp. lemon juice
- fresh rosemary (or dried, to garnish, optional)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories880Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol160mg53% |
Sodium800mg33% |
Potassium260mg7% |
Protein15g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate194g65% |
Dietary Fiber3g12% |
Sugars125g |
Vitamin A8% |
Vitamin C15% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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