Orange and Rosemary Pound Cake
1/2 c. The Tasteful Olive Blood Orange infused extra virgin olive oil
1/4 c. The Tasteful Olive Rosemary Pressato extra virgin olive oil
1 1/2 c. granulated sugar
3 large eggs, at room temperature
1 t. vanilla extract
1 T. orange zest
1/2 c. milk
1/2 t. salt
2 t. baking powder
2 c. all-purpose flour
Icing:
juice of 1/2 an orange
1/2 cup of powdered sugar
Preheat the oven to 350. Spray a 9"x5" loaf pan with cooking spray or line with butter. In a large mixing bowl, whisk the olive oils, sugar, eggs, vanilla, orange zest, and milk. Fold in the baking powder and flour until just combined. Pour the batter into your loaf pan and bake for 55-65 minutes or until a toothpick comes out mostly clean.
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!
