Prepare to embark on a gastronomic journey that will tantalize your taste buds and challenge everything you thought you knew about cake! This isn't just another dessert recipe—it's a sophisticated dance of unexpected flavors where Mediterranean olive oil meets zesty Meyer lemon and aromatic rosemary. Imagine a cake so moist, so elegantly complex, that it transforms an ordinary afternoon into a gourmet experience. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to elevate your culinary skills and impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup olive oil
- 1 cup whole milk
- 3 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup Meyer lemon curd
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp chopped fresh rosemary
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, blend olive oil, whole milk, and eggs until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.
- Transfer the cake batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the rosemary German buttercream, cream softened butter with powdered sugar until light and fluffy.
- Finely chop fresh rosemary and fold into the buttercream, ensuring even distribution.
- Once the cake is completely cooled, slice horizontally into two layers.
- Spread Meyer lemon curd between the cake layers, then frost the entire cake with rosemary buttercream.
- Optionally, garnish with fresh rosemary sprigs or lemon zest before serving.
Tips
- Use high-quality extra virgin olive oil for the most robust flavor profile
- Ensure all ingredients are at room temperature for smoother mixing
- Do not overmix the batter—this can lead to a tough, dense cake
- Use fresh Meyer lemons for the most vibrant citrus notes
- Chop rosemary very finely to distribute flavor evenly
- Let the cake cool completely before layering to prevent buttercream from melting
- For extra moisture, brush cake layers with simple syrup before adding lemon curd
- Refrigerate cake for 30 minutes after frosting to set the buttercream
- Use a serrated knife for clean, even cake layer cuts
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition Facts
Calories: 375kcal
Carbohydrates: 50g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 100mg
