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    You are in: Home / Recipes / Lemon Rosemary Cake Recipe
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    Lemon Rosemary Cake

    Lemon Rosemary Cake. Photo by Rita~

    1/2 Photos of Lemon Rosemary Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    ellie_'s Note:

    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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    Units: US | Metric

    For the glaze


    1. 1
      Preheat oven to 350-degrees F.
    2. 2
      Grease and flour a bundt pan.
    3. 3
      In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
    4. 4
      In a small bowl whisk together buttermilk and vanilla.
    5. 5
      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.
    6. 6
      In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
    7. 7
      Pour batter into prepared pan.
    8. 8
      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.
    9. 9
      To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
    10. 10
      Place cake on serving dish and drizzle glaze over cooled cake.

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    Ratings & Reviews:

    • on February 05, 2010


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

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    • on May 12, 2008


      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.

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    • on February 09, 2006


      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:)

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    Nutritional Facts for Lemon Rosemary Cake

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 237.7
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.6 g
    Cholesterol 60.2 mg
    Sodium 113.0 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 0.6 g
    Sugars 31.3 g
    Protein 4.2 g

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