Lemon and Rosemary Cake With Cream Cheese Frosting | The Little Shop of Olive Oils

Lemon and Rosemary Cake With Cream Cheese Frosting


For the cake:

For the frosting:

  • 1/2 cup of butter
  • 8 ounces cream cheese
  • 4 cups confection sugar
  • 2 teaspoons vanilla extract


  1.  Preheat oven to 350℉  
  2. Coat a 10-inch pan with cooking spray
  3. Combine flour, rosemary, baking powder, baking soda, and salt in a big mixing bowl. 
  4. In a medium bowl combine sugar, olive oil, milk, lemon zest, balsamic, vanilla extract, and eggs. Beat with mixer until smooth
  5. Combine wet and dry ingredients and blend until smooth. 
  6. Pour batter into pan and bake for 30-35 minutes, or until toothpick is clean. 
  7. Cool for 15 minutes then move to wire rack. 
  8. While the cake is cooling prepare the frosting. 
  9. Mix together butter and cream cheese until smooth. 
  10. Add confection sugar and vanilla extract to the wet ingredients and combine until smooth. 
  11. When cake is completely cool, frost then garnish with rosemary and lemon.
  12. Serve and refrigerator leftovers! 
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