Meet Barrett, the musically inspired Maker
I find that I often want a sweet treat that isn’t “too” sweet. This cake combines the (often savory) flavors of rosemary, olive oil, and lemon into a sophisticated dessert that's not too sweet—but just right! This cake would be perfect for an elegant tea party or dinner party.
This cake has a deep richness of flavor that actually intensifies as the cake sits. It is ultra moist and fruity from the olive oil. Infusing the olive oil with rosemary gives the cake a very light rosemary flavor—noticeable without being overpowering. The cake is topped with ultra-smooth Swiss meringue buttercream which is also delicately scented with rosemary. I find that dollops of lemon curd on top add a dimension of tartness. The cake is fluffy, just sweet enough, and beautifully complex in flavors.
Frequently Asked Questions
Lemon and Rosemary Olive Oil Cake
- Prep Time 30 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 17
Ingredients
Cake
- 1/3 cup olive oil
- 1 sprig fresh rosemary
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup water
- 3 eggs
- Zest of 1 lemon
- Juice of 1/2 lemon
Swiss Meringue Buttercream
- 3 egg whites
- 1 cup granulated sugar
- 1 sprig fresh rosemary
- 1 1/2 cups unsalted butter, softened
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
Decoration
- Prepared lemon curd
- Edible fresh flowers
- Flaky sea salt, if desired
- Olive oil for drizzling, if desired
Instructions
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Step1
In a small saucepan, heat the olive oil and 1 sprig rosemary over medium heat. When bubbles begin to form around the rosemary, remove the pan from the heat. Allow the oil to cool completely. Then, strain, removing the rosemary sprig. Set the oil aside.
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Step2
Heat the oven to 350°F. Grease the bottom and sides of a 13x9-inch pan with butter. Line with parchment paper, and butter the parchment paper as well. In a large bowl, combine the cake mix, rosemary-infused olive oil, water, 3 eggs, lemon zest, and lemon juice. Mix with an electric mixer on medium speed for 2 minutes. Pour the batter into the prepared pan, and bake for 21 to 24 minutes or until the cake springs back when gently touched. Allow to cool for 20 minutes. Then, invert the cake onto a cooling rack. Allow the cake to cool completely.
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Step3
In a heat-proof bowl (preferably the metal bowl of a stand mixer), combine the 3 eggs whites and sugar. Beat on low speed with the whisk attachment to combine. Set the bowl over a saucepan with 1 inch of simmering water. Add 1 sprig fresh rosemary to the egg and sugar mixture. Using a rubber spatula, warm the mixture until the sugar has dissolved into the egg whites, and the mixture reaches 160°F. Wash the whisk attachment. Once the sugar has dissolved, remove the sprig of rosemary, and return the bowl to the stand mixer. Mix on high speed with the whisk attachment until a thick meringue has formed, and the bowl is cool to the touch. Reduce the mixer to medium speed, and begin adding the softened butter, one tablespoon at a time. Mix until all of the butter is incorporated; turn off the mixer. Add a pinch of salt and vanilla extract; mix until combined.
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Step4
Spread the Swiss meringue buttercream over the cooled cake—get creative! Top the cake with dollops of lemon curd and edible flowers.
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Step5
Slice the cake and serve! I like to add a sprinkle of flaky sea salt and an extra drizzle of olive oil.
