Basic Instructions:

1. Make Lemon Curd

2. Make Rosemary Infused Butter

3. Make Rosemary-Lemon Cake

4. Make Rosemary Buttercream Frosting

5. Assemble Cake

Lemon Curd Ingredients:

• About 6 Meyer Lemons

• 2 Tbsp. lemon zest

• 2 C. sugar

• 4 eggs

• ½ C. butter

Directions:

1. Grate zest and squeeze lemons for 1 cup of lemon juice.

2. Beat butter and sugar on medium speed with and electric mixer or spoon until blended.

3. Add eggs one at a time beating until just blended after each addition; stir in zest and

transfer to a microwave safe bowl, heavy pot, or double boiler.

4. Microwave on high for 5 minutes, stirring at 1-minute intervals. Continue microwaving at 30

second intervals until mixture thickens, coats the back of a spoon, and starts to mound

when stirred. Or cook in your heavy pot/double boiler on medium low, whisking constantly

14-16 minutes until thickened and coats the back of a spoon.

5. Place plastic wrap directly on warm curd, to prevent a film from forming on top, and chill 4

hours or until firm. Will store in an airtight container for up to 2 weeks.

Rosemary Infused Butter and Rosemary Buttercream Ingredients:

• 1 cup unsalted butter

• 3-4 sprigs fresh rosemary

• 3 ¼ cup powdered sugar, sifted

• ½ teaspoon sea salt

• 1 Tablespoon heavy cream

Directions:

1. Using a heavy bottomed saucepan, add butter and rosemary. Melt butter and bring to a boil for 1 minute. Remove from heat and allow to cool until butter is cool to the touch. Strain out rosemary. Infused butter can be stored in the fridge until ready to use.

2. Let butter soften to room temperature, if chilled. Using an electric mixer with a paddle attachment cream butter. Add powdered sugar, salt, and heavy cream. Mix until smooth. If buttercream is too soft add additional powdered sugar 1 Tbsp at a time. If it is too thick, add a little more heavy cream until desired consistency is achieved.

Rosemary-Lemon Cake Ingredients:

• 2 1/2 cups (280 gr) cake flour, plus extra for dusting pans

• 1 1/4 tsp (5 gr) baking powder

• 1/4 tsp (2 gr) baking soda

• 3/4 tsp (3.6 gr) Morton kosher salt or table salt

• 1 3/4 cups (343 gr) granulated sugar (divided)

• 10 tablespoons (140 gr) unsalted butter, melted and cooled slightly

• 1 cup (237 ml) buttermilk, room temperature

• 3 TBSP (44 ml) vegetable oil

• 2 tsp vanilla extract

• 1 TBSP lemon zest

• 1 TBSP fresh rosemary, minced

• 6 large egg yolks, room temperature

• 3 large egg whites, room temperature

Directions:

1. Preheat oven to 350F. Line a quarter sheet pan or two 8-9-inch round pans with parchment paper or a silpat, and grease lightly. If not using parchment or silpat grease pan and flour lightly.

2. In a large bowl whisk together flour, baking soda, baking powder, salt and 1 ½ cups sugar.

3. In another bowl or 4 cup measuring cup, whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary, and egg yolks.

4. In the bowl of a stand mixer with the whisk attachment, beat egg whites at medium speed until foamy. With the machine running, stream in the remaining

¼ cup of sugar. Beat at high speed just until stiff peaks form. Transfer to a clean bowl.

5. Put flour mixture into the stand mixer with the whisk attachment. Turn on low speed and stream in butter mixture and mix for 10-15 seconds. Turn off mixer

and scrape the sides of the bowl. Mix again for 20 seconds until just combined.

6. Using a spatula, carefully fold in half of the meringue until just incorporated. Then fold in the rest of the meringue. There will be a few white streaks in the batter. Gently pour the batter into the quarter sheet pan or two 8-9-inch round pans.

7. Place on center rack of oven and bake at 350F for 20-25 minutes, rotating halfway through. The cake will pull away from the edge of the pan and will no

longer jiggle in the center when baking is complete.

8. Cool cake in the pan on a wire rack for 20 minutes. Turn over onto, a piece of parchment paper or silpat, on a wire rack and allow to cool completely before

frosting or assembly.

Final Assembly

1. If using a quarter sheet pan you, you can either make the cake twice and then layer or cut in half and then use those as the layers. If using cake rounds

the recipe will produce 2 rounds.

2. Place one piece on your cake platter and lightly top with buttercream. Put about ½ cup of buttercream in a bag and pipe a border around the perimeter

of the cake.

3. Spread enough lemon curd on top to fill the buttercream perimeter.

4. Place the other cake on top and spread the remaining buttercream on top and on the sides. Chill cake for 20-30 minutes after to set buttercream. Let

cake sit at room temperature for 30 minutes before serving.