Lemon Rosemary Cake
photo by Rita1652
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 cups flour
- 1⁄4 teaspoon kosher salt (or other coarse salt)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon rosemary, minced
- 1 tablespoon lemon zest, minced (or lemon veranca)
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 3 eggs
- 1 1⁄4 cups sugar
- 1⁄4 cup heavy cream
-
For the glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 4 teaspoons 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<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>