• Preheat your oven to 350°F and grease and flour 2 springform pans.
• Add the eggs to a Kitchen-Aid Mixer and whip until foamy. (1-2 minutes)
• Add the sugar and continue to beat on high until fluffy. (around 3 minutes)
• Add the lemon zest, lemon juice, and rosemary simple syrup and reduce the mixer to medium. Just mix until incorporated.
• Add the olive oil and mix until blended.
• Add the baking powder and salt - but not the sea salt! And again, mix until blended.
• Now add the flour in small amounts continuing to blend.
• Last add the milk in small amounts at a time until all the ingredients are blended.
• Transfer your cake batter to the springform pans. Sprinkle with a bit of sugar and sea salt.
• Bake the cake for approximately 45 minutes or until golden brown. Rotate the cakes in the oven at about the 30 minute mark.
• To know when it's done, test the cake with a toothpick inserted in the center. When it comes out with just a few crumbs, it's ready!
• Allow the Rosemary Olive Oil Cake to cool completely before frosting.

To Make the Rosemary Whipped Cream Cheese Frosting:

• Add the cream cheese and sugar to a Kitchen-Aid Mixer and beat until fluffy.
• Slowly add the whipping cream beating as you go. Continue to beat until stiff peaks form.
• Add the rosemary simple syrup and vanilla extract and continue to beat until blended.
• Once the Rosemary Olive Oil Cake is cooled, top it with the Rosemary Whipped Cream Cheese Frosting and garnish with figs, blueberries, or fresh rosemary.