Rosemary Olive Oil Cake

It seems as if I've been baking every weekend lately, so why stop now? I had planned on making a baguette to go with a soup we were going to have for dinner tonight, but then plans changed and we decided to go out for dinner with my in-laws to celebrate Mother's Day. It's ok, the soup and baguette will be great tomorrow instead! So, onto the baking for today. Joel was flipping through the recipes that I had flagged and he thought that this one from Chef Wanabe looked awesome. The only problem was that we only had 2 eggs left, so I cut all of the ingredients in thirds and made a third of the cake for us to try.

1 tablespoon Rosemary, finely chopped
1 1/2 cups Sugar
2 cups + 2 tablespoons Pastry Flour
1 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 cups Extra Virgin Olive Oil (the better the oil, the better the cake)
1 1/2 cups Whole Milk (I used skim)
3 Eggs

In a large bowl, rub together the rosemary and sugar until the sugar is moist and fragrant. In a sieve, combine the flour, baking soda, baking powder, and salt, and sift over the sugar. Whisk to combine the dry ingredients. In a measuring cup, whisk together the oil, milk, and eggs until they are combined. Pour the wet ingredients into the dry ingredients, whisking until everything is incorporated. Pour the batter into a greased baking dish (since I made 1/3 of the recipe, I used a small Pyrex dish). Bake at 350 degrees for 35-40 minutes, or until nicely browned and firm to the touch.