Lemon Rosemary Olive Oil Cake

cooking spray
1/2 c. Lemon Olive Oil
2 Tbsp. all purpose flour, plus 13.5 oz. additional (about 3 cups)
1 1/2 Tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. granulated sugar
1/2 c. Extra Virgin Olive Oil
1/2 c. fat-free milk
2 tsp. grated lemon rind
1/4 c. fresh lemon juice
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
3 large eggs
1 c. powdered sugar
1 Tbsp. fresh lemon juice
fresh rosemary sprig (optional)

Preheat oven to 350 degrees. Coat a 10 inch tube pan with cooking spray. Dust with 2 Tbsp. flour. Weigh or lightly spoon 13.5 ounces flour 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 a 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 45 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pan and cool for 15 minutes on wire rack. Combine powdered sugar and 1 Tbsp. lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig if desired.

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