Lemon Rosemary Cake

Name: Lemon Rosemary Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12-16 serving(s)
Ingredients: 473.18 ml flour; 1.23 ml kosher salt (or other coarse salt); 7.39 ml baking powder; 4.92 ml rosemary, minced; 14.79 ml lemon zest, minced (or lemon veranca); 118.29 ml buttermilk; 4.92 ml vanilla; 3 eggs; 295.73 ml sugar; 59.14 ml heavy cream; 236.59 ml powdered sugar; 14.79 ml milk; 19.71 ml lemon juice

Submitted by ellie_

"I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: Natural Home and Garden (May 2005) from Desserts from an Herb Garden"

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photo by Rita1652

Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 12

ingredients

473.18 ml flour
1.23 ml kosher salt (or other coarse salt)
7.39 ml baking powder
4.92 ml rosemary, minced
14.79 ml lemon zest, minced (or lemon veranca)
118.29 ml buttermilk
4.92 ml vanilla
3 eggs
295.73 ml sugar
59.14 ml heavy cream
For the glaze
236.59 ml powdered sugar
14.79 ml milk
19.71 ml lemon juice

directions

Preheat oven to 350-degrees F.
Grease and flour a bundt pan.
In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
In a small bowl whisk together buttermilk and vanilla.
In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
Pour batter into prepared pan.
Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
Place cake on serving dish and drizzle glaze over cooled cake.

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Reviews

I LOVED THIS!!!!!!!! The only change I made was to use the juice of one lemon, no milk for the glaze. Yummo!!!! Thanks Ellie!

Rita1652
I followed this recipe to a T and wasn't very impressed. The cake wad dry and had too much lemon taste and not enough rosemary. I like the idea of the lemon rosemary cake, but think next time I'll just add rosemary to a good lemon cake.

Lt. Amy
This cake is good, the rosemary gave it a lift, although I only added in 1/4 teaspoon, I think 1 teaspoon would have been way too overpowering. I doubled the glaze and added in more lemon juice (my DH loves lemons!) This is a wonderful light cake, thanks Ellie!...Kitten:)

Kittencalrecipezazz

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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