Olive Oil Cake with Lemon and Rosemary

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, whisk together eggs and granulated sugar until light and fluffy.

Gradually whisk in the olive oil until well combined.

Stir in the lemon zest and chopped rosemary.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Pour batter into the prepared cake pan and spread evenly.

Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.