Lemon-Rosemary Cake With Fresh Strawberry Buttercream Frosting for a Summer Sunday

Most Sundays we spend at my parent's house, but yesterday we stayed home because Eleanor was feeling under the weather. Arick watched a baseball game and the boys ran in and out of the house... baby pool to cars to coloring to baby pool to helping me bake a cake. To bake the most delicious cake I've ever tasted. It's incredible how only three teaspoons of rosemary can infuse into a cake and create such a flowery, yet subtle, yet glorious taste. 

I followed a recipe I found on taste of home.com

 

 

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For the frosting I decided to make a fresh strawberry buttercream and it complimented it so nicely. The trouble with fresh strawberry buttercream is you wanna just eat it with a spoon. 

1. 3.5 cups powdered sugar

2. 1 cup softened butter

3. 1 pound fresh strawberries 

4. 2 teaspoons vanilla 

To puree strawberries, remove stems, slice them and toss them in a blender or food processor. Mix all four ingredients together. I used a hand mixer. I ended up adding more powdered sugar because it wasn't thick enough. SO GOOD! 

 

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