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This was a good moist cake bead. I think I added too much glaze, but it was very good still. It has a great lemon flavor and the rosemary adds just a hint of something else. I used the glaze on some cookies too. I also chopped my zest so I didn't end up with these long strings. Made for Photo tag, sorry for the delay. Thanks! :)

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LilPinkieJ August 06, 2009

This was the most exquisite cake! The lemon taste is delicate (not overpowering like some cakes) and the rosemary, which you would think would be strong, instead offers just a subtle whisper of flavor. You know it's there, but you can't quite figure out what it is. Because we are trying to watch our calories, I used half sugar and half Splenda. Also, instead of trying to mince the rosemary (which in my house means it goes flying all over the kitchen) I simply ground it with my mortar and pestle. Worked great! This was pure heaven, and this recipe is going into my collection of all-time favorites. Thanks, Jen! (Made and photographed for Photo Tag, Spring)

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Cindy W. April 09, 2009
Lemon Rosemary Tea Cake