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: 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

(3)

Recipe 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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READY IN: 1hr 5mins

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

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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