Lemon, rosemary and olive oil layer cake with cream-cheese icing – Food & Home Magazine
The unexpected combinations in this very grown-up, elegant lemon, rosemary and olive oil layer cake with cream-cheese icing are perfect.
Ingredients
- <h3>Lemon, rosemary and olive oil layer cake</h3>
- 2 eggs
- 190g castor sugar
- 5ml (1 tsp) vanilla essence
- 160ml olive oil
- 250g cake flour, sifted
- 5ml (1 tsp) bicarbonate of soda
- 5ml (1 tsp) baking powder
- pinch salt
- 15ml (1 tbsp) fresh rosemary leaves, finely chopped
- zest and juice of 4 lemons
- 125ml (½ cup) buttermilk
- <h3>Cream-cheese icing</h3>
- 500g cream cheese
- 250g butter, softened
- 1kg icing sugar, sifted
- zest of 2 lemons
- charred lemon wedges, to serve
- fresh rosemary sprigs, to serve
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