Trece is here~ yippy!

So good to have a bit of Austin here at home.  Last nights dinner was awesome and thought I'd share the cake recipe.  Today is off to see the Seattle tourist things I never seem to get around to until friends come to town.   Pikes Market, Gas Works park, Argosy cruise of the locks and whatever we find to do.  Tonight is Capitol Hill for dinner and then dancing.  Weeeeee!~

Lemon Rosemary Olive Oil Cake

§  4 large eggs

§  1 tsp vanilla

§  3/4 cup sugar

§  grated zest and juice of a mayer lemon

§  1/2 cup regular or extra virgin olive oil

§  1 1/2 cups all-purpose flour

§  2 tsp. baking power

§  1/4 tsp. salt

§  2 sprigs of rosemary, leaves stripped off and chopped

§  a couple more sprigs of rosemary to decorate the top

iceing

·         1 brick cream cheese

·         Juice half mayer lemon

·         ¾ cup powder sugar

·         1 tsp finely chopped rosemary

Preheat oven to 350. In large bowl, beat eggs for about a minute until frothy. Add sugar and beat for a few minutes until mixture is thick and pale. Add lemon zest, juice and olive oil and beat again.

Combine flour, baking powder, rosemary and salt in another bowl, then add to egg mixture. Stir by hand until just combined.

Pour into prepared loaf pan (sprayed or lined with parchment). Lay decorative rosemary on top. Bake for 45 minutes, until golden. (Mine was done in a little less, so you may want to check earlier if your oven runs a bit hot.

While cooking, beat icing together till smooth and drizzle over cake when serving.