• 4 large eggs
  • ¾ cup sugar
  • ⅔ cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1½ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt

Preheat oven to 325⁰F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds. Add sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently stir the rosemary into the batter.

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

With the mixer on low speed, gradually add the dry ingredients to the egg mixture.

Pour the batter into the prepared pan. Bake for 45 to 50 minutes, rotating the pan halfway through for even color.

The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.