Hello there– Love this quirky little cake. To start with, I pretty much adore anything topped with lemony cream cheese frosting. Add a tender cake with a whisper of rosemary and hints of lemon peel and it’s pretty luscious.
ROSEMARY LEMON CAKE
1/2 cup butter, room temperature
3/4 cup sugar
2 tab. lemon juice*
2 tsp. grated lemon peel
1/2 cup butter milk**
1 cup + 2 tab. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tab. rosemary, chopped very fine
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1 tab. lemon juice
2 tsp. lemon peel, grated
garnish: lemon slice, rosemary sprig
To make the cake, beat together the 1/2 cup butter, sugar, lemon juice and lemon peel with an electric mixer until they are all creamed together. Then beat in the eggs and buttermilk. Finally beat in the flour, baking powder, salt and rosemary. Continue to beat the batter with the mixer for 2 minutes.
Scoop all the batter into a 9″ cake pan than has been sprayed with cooking spray. Bake it at 350 degrees for 25 to 30 minutes until the cake is firm to the touch. Let the cake cook completely before you frost it.
To make the frosting, use the electric mixer to beat together the cream cheese, 1/4 cup butter, powdered sugar, lemon juice and lemon peel. When it is thoroughly blended and creamy, frost the cooled cake. Garnish with a twist of lemon and a sprig of rosemary. So pretty!
*I used 1 large juicy lemon and got enough juice and grated peel for the cake and frosting.
**In place of buttermilk, pour a tablespoon of vinegar into the measuring cup and fill it to make 1/2 cup.