Lemon and Rosemary Cake With Cream Cheese Frosting

Name: Lemon and Rosemary Cake With Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon 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 Premium Extra Virgin Olive Oil; 1/2 cup milk; 1/2 teaspoon grated lemon zest; 1/4 cup Sicilian Lemon White Balsamic Vinegar; 1/2 teaspoon vanilla extract; 3 large eggs; Fresh rosemary sprigs and lemon slices, for garnish; 1/2 cup butter, softened; 8 ounces cream cheese, softened; 4 cups confectioners’ sugar; 2 teaspoons vanilla extract

September 30, 2019

Lemon and Rosemary Cake with Cream Cheese Frosting made with Rosemary Premium Extra Virgin Olive Oil and Sicilian Lemon White Balsamic Vinegar from The Little Shop of Olive Oils

This Lemon and Rosemary Cake With Cream Cheese Frosting is bright, fragrant, and just the right mix of cozy and fresh. A tender lemon cake gets a savory herbal note from Rosemary Premium Extra Virgin Olive Oil and a sunny citrus lift from Sicilian Lemon White Balsamic Vinegar, then it is finished with a smooth cream cheese frosting.

The rosemary and lemon combination gives this cake a lovely garden-fresh flavor, while the cream cheese frosting keeps it rich, sweet, and celebration-ready. It is beautiful for spring gatherings, brunch, Easter, birthdays, showers, or anytime you want a homemade dessert that feels a little extra special.

Why You’ll Love This Recipe

It is bright, tender, and full of fresh lemon-rosemary flavor.
Rosemary Premium Extra Virgin Olive Oil adds a savory herbal note to the cake.
Sicilian Lemon White Balsamic Vinegar adds citrusy brightness.
The cream cheese frosting makes it feel rich, sweet, and party-ready.
Fresh rosemary and lemon make a simple garnish look beautiful.

Serving Ideas

Serve this lemon rosemary cake as a dessert for brunch, spring celebrations, birthdays, showers, Easter, Mother’s Day, or afternoon coffee. It pairs beautifully with fresh berries, hot tea, coffee, sparkling wine, or a light fruit salad.

Shop the Flavor

This recipe features Rosemary Premium Extra Virgin Olive Oil and Sicilian Lemon White Balsamic Vinegar, two pantry favorites that bring herbal richness and bright citrus flavor to cakes, marinades, dressings, roasted vegetables, chicken, seafood, and more.

Grab them online or stop by The Little Shop of Olive Oils in Franklin, MA to add a fresh lemon-rosemary twist to your next recipe.

Lemon and Rosemary Cake With Cream Cheese Frosting

The Little Shop of Olive Oils

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

575

Cuisine

American

Ingredients

3 cups all-purpose flour
1 teaspoon 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 Premium Extra Virgin Olive Oil
1/2 cup milk
1/2 teaspoon grated lemon zest
1/4 cup Sicilian Lemon White Balsamic Vinegar
1/2 teaspoon vanilla extract
3 large eggs
Fresh rosemary sprigs and lemon slices, for garnish
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.
Coat a 10-inch cake pan with cooking spray.
In a large mixing bowl, combine the flour, fresh rosemary, baking powder, baking soda, and salt.
In a medium bowl, combine the granulated sugar, Rosemary Premium Extra Virgin Olive Oil, milk, lemon zest, Sicilian Lemon White Balsamic Vinegar, vanilla extract, and eggs.
Beat the wet ingredients with a mixer until smooth.
Add the wet ingredients to the dry ingredients and blend until smooth.
Pour the batter into the prepared cake pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes.
Move the cake to a wire rack and let it cool completely.
While the cake cools, prepare the frosting.
In a mixing bowl, beat the butter and cream cheese together until smooth.
Add the confectioners’ sugar and vanilla extract.
Beat until the frosting is smooth and creamy.
Once the cake is completely cool, frost the cake.
Garnish with fresh rosemary sprigs and lemon slices.
Serve and refrigerate leftovers.