The cornmeal and rosemary infused olive oil contrasted with a bright refreshing lemon cream cheese icing. Happy winter solstice 2014.
Rosemary Cornmeal Olive Oil Cake with Lemon Frosting
- 1 1/2C Flour
- 1/2C Cornmeal
- 1/2C Sugar
- 4t Baking Powder
- 1/2t Baking Soda
- 1/2t Salt
- 1C Milk left to stand with 2T Lemon Juice
- 2 Eggs
- 1/2C Rosemary Infused Olive Oil
Mix dry ingredients, slowly add wet until fully incorporated. Pour into buttered and floured cake pan and bake at 350 for 40-50 minutes.
- 1/2lb Cream Cheese
- 2T Heavy Cream
- 1lb Butter, melted then cooled
- 2-6 T Powdered Sugar
- 1/4C Lemon Zest Infused Vodka
Whip cream cheese and heavy cream until fluffy, then slowly whip in cool melted butter. Add lemon infused vodka, continue whipping while slowly adding powdered sugar to taste.