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

Lemon and Rosemary Cake With Cream Cheese Frosting

Liza MacLeod

Ingredients:

For the cake:

  • 3 cups all-purpose flour
  • 1 tsp finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup  Rosemary Olive Oil
  • 1/2 cup milk
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup Sicilian Lemon Balsamic Vinegar
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • Fresh rosemary sprigs and lemon to garnish

For the frosting:

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

Directions:

  1.  Preheat oven to 350 degrees F. 
  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 left-overs! 

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