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.