Lemon Rosemary Olive Oil Cake Recipes

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
• In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
• Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
• Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
• Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
• Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
• Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
• Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

LEMON ROSEMARY OLIVE OIL CAKE

Steps:

• Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
• In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
• In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
• Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 - 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.