Name: Lemon Rosemary Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12-16 serving(s)
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; 1 cup powdered sugar; 1 tablespoon milk; 4 teaspoons lemon juice

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Recipe by ellie_

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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

Ready In:: 1hr 5mins
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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.

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RECIPE MADE WITH LOVE BY

@ellie_

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@ellie_

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"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

2/5/2010

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photo by Rita1652

2/5/2010

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review by Rita1652

2/5/2010

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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review by Lt. Amy

5/12/2008

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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review by Kittencalrecipezazz

2/9/2006

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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