• Preheat oven to 350 F. Butter or lightly oil a 9″ pan. 
• In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside. 
• In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, and lemon zest until thick, fluffy, and pale, about 3-4 minutes. Add the chopped rosemary. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low, and add the milk and lemon juice alternatively with the dry ingredients. 
• Pour the batter into the cake pan. Scatter the remaining 1/2 tablespoon non-chopped rosemary overtop. Bake 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
• Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.
• Once cooled or before serving, dust with powdered sugar, mascarpone whipped cream or lemon icing. 

FOR THE MASCARPONE WHIPPED CREAM

• In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks. 
• Add the mascarpone cheese and whip til stiff peaks form. Spread it on top of the cooled cake or serve it alongside individual slices.