lemon rosemary and olive oil cake, sounds weird, tastes GOOD

If the success of a cake depends on how fast it all gets eaten then lets say this is the most successful cake I've ever made. I made it, had a delicious slice, went to work and came home to 3/4 of it missing!

Everyone who tried it totally loved it. It's super moist and lemony and the rosemary is the perfect amount to give it a bit of an edge but nowhere near enough to think, hold on, what's all this rosemary doing in a CAKE? Also, best cake ever for those of you (poor things) who can't eat soy, just replace the soy milk for almond/rice/hemp/peanut milk and you're good to go!

So to make a big-ish cake, or a small one with two tiers, you'll need:

3 cups plain flour

1 tbsp fresh rosemary leaves (do you call them leaves? the leafy bits anyway, not the stalks)

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

1/2 cup olive oil

3/4 cup your choice of milk replacement, I used soy

1 tsp grated lemon zest

1/4 cup fresh lemon juice

1/4 cup sunflower/canola oil

1 cup-ish icing/confectioners sugar

1 tbsp-ish lemon juice

Put all the dry ingredients (up to the sugar) into a bowl and mix. Get your tbsp of rosemary leaves together and finely chop. Just keep chopping until they're in tiny pieces then add to the flour mix.

Pour in the olive oil and milk replacement and beat into the dry stuff. It'll still be a little stiff so now add the sunflower or canola oil and beat until it's all thoroughly mixed (not all oily).

Add the lemon juice and zest and stir those in too.

Grease your cake pan with some soy margarine or cooking spray and pour in the batter. It hardly rises at all so don't worry if it seems too high up in the pan.

Bake for 25-30 minutes at 350F/Gas mark 4/180C, or until it's browned on top. Stick a knife or cocktail stick in at about 25 minutes and if it comes out clean, it's cooked.

Tip out of the pan and onto a wire rack or plate to cool.

For the icing, just sieve a cup or so of icing sugar into a bowl and slowly add the lemon juice until it's at the right consistency, you want it pretty runny, like this:

Wait until the cakes fully cooled, then pour the icing all over, it'll harden when it dries.

You could decorate it with a slice of lemon and some rosemary if you like too!

Chow down.