Orange and Rosemary Pound Cake

Ingredients

•  ¾ cup Rosemary & Orange Evoo Blend (or 2/3 Orange olive oil and 1/3 Rosemary Olive oil)
•  1 ½ cup granulated sugar
•  3 large eggs, room temperature
•  ½ cup milk 
•  ½ teaspoon salt
•  2 teaspoons baking powder
• 1 tsp vanilla extract
• 1 tbsp Orange zest 
•  2 cups all-purpose flour

Icing:

• juice of 1/2 an orange
• 1/2 cup of icing sugar
• orange zest and a sprig of rosemary

Instructions

1. Preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray or line with butter.
2. In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, orange zest, and milk. Fold in the flour until just combined.
3. Pour the batter into your loaf pan and bake for 55-65 minutes or until a toothpick comes out mostly clean.
4. Meanwhile make the icing by whisking all the ingredients together. Cool the pound cake for about 30 minutes, then remove from the pan, and drizzle the icing over it while it's still warm, so that some soaks in the cake. Let it cool completely and serve!