Instructions:
- Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan or 9x5 inch loaf tin with parchment paper.
- In a large bowl, sift or vigorously whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the olive oil, eggs, milk, lemon juice, lemon zest, and minced rosemary until the mixture is fully combined and slightly emulsified.
- Gently pour the wet mixture into the dry mixture. Use a rubber spatula to fold the ingredients together just until no streaks of dry flour remain. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
- While the cake bakes, make the syrup: Combine the syrup ingredients in a small saucepan and heat gently, stirring until the sugar is completely dissolved. Set aside.
- Immediately upon removing the cake from the oven, pierce the top surface all over with a skewer or toothpick. Slowly spoon or brush the warm citrus syrup evenly over the hot cake.
- Allow the cake to cool completely in the pan on a wire rack before inverting and serving.