Lemon Rosemary Cake with Olive Oil

Ingredients
490 kcal / slice

For the cake:

• 190 g all-purpose flour (1 ½ cups)

• 2 tsp baking powder

• ¼ tsp baking soda

• 3 eggs

• 200 g sugar (1 cup)

• 120 ml extra virgin olive oil (½ cup)

• 40 ml (3 tbsp)

• 5 organic lemons

• 2 tablespoons fresh rosemary, finely chopped

• pinch of salt

For the cream cheese icing:

• 250 g cream cheese, softened (about 9 oz)

• 100 g unsalted butter, softened (½ stick)

• 1/2 lemon (2 tbsp lemon zest, 2 tbsp lemon juice)

• 300 g powdered sugar (about 2 ½ cups)

For garnish: Olive oil, a few rosemary sprigs and thin lemon slices.

Instructions:

1. Preheat the oven to 175 °C (350 °F). Lightly grease a baking tray with butter or oil.

2. Zest 4 lemons, then juice them. Set the juice aside for later.

3. In a large bowl, add the zest of 4 lemons, 3 eggs, and 200 g sugar. Using a hand or stand mixer, beat on high speed for 3–4 minutes until the mixture is pale, thick, and fluffy.

4. While mixing on medium speed, slowly drizzle in 120 ml olive oil and add 2 tbsp chopped rosemary. Continue beating for another 2 minutes until fully combined.

5. In a separate bowl, whisk together 190 g flour, 2 tsp baking powder, ¼ tsp baking soda, and a pinch of salt.

6. Reduce the mixer speed to low, then alternately add the flour mixture, lemon juice, and 40 ml milk, mixing until just combined. Do not overmix.

7. Pour the batter into the prepared baking tray and bake for 30–35 minutes. Use the toothpick test: insert a toothpick into the center — if it comes out clean, the cake is ready.

8. Let the cake cool completely in the tray.

9. To make the cream cheese icing: In a mixing bowl, add 250 g cream cheese, 100 g softened butter, 2 tbsp lemon zest, 2 tbsp lemon juice, and 300 g powdered sugar. Mix on medium speed until smooth and creamy.
   If the frosting is too firm, add a bit more lemon juice. If it’s too soft, add more powdered sugar until you reach the desired consistency.

10. Once the cake has cooled, cut it into evenly sized squares. Spread the frosting over each piece using a knife or spatula.

11. Decorate with thin lemon slices and rosemary sprigs, and finish with a light drizzle of olive oil just before serving.

    Enjoy!

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