Rosemary & Lemon Infused Cake

Photo by Catherine P.

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • Simple Rosemary Syrup

  • 2

    cups water

  • 1

    cup sugar

  • 1

    Rosemary sprig

  • Cake

  • 1 1/2

    cup all-purpose flour

  • 1 3/4

    teaspoons baking powder

  • Pinch of salt

  • 3/4

    cup white sugar

  • 4

    tablespoons unsalted butter, softened

  • 4

    tablespoons canola oil

  • 2

    eggs

  • 2

    teaspoons vanilla extract

  • Zest of 1 lemon

  • Sprig of Rosemary from Syrup, finely chopped

  • 1/2

    cup milk

  • Rosemary Glaze

  • 2

    cups confectioner’s sugar

  • 1/2

    teaspoon vanilla

  • 3-4

    tablespoons Rosemary Simple Syrup

  • Edible flowers, Rosemary sprig & blossoms for garnish

Directions

In a small saucepan, bring water, sugar and rosemary for syrup to a simmer. Remove from heat and allow to cool. Set aside Rosemary sprig for cake. Remove the leaves from the stem and finely chop. Transfer the simple syrup once cool enough to a jar and chill in the refrigerator. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat together sugar, butter and oil until smooth. Add eggs, one at a time. Add vanilla, lemon zest, and rosemary. Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients. Pour into an 8½ inch cake pan. Bake for about 30-35 minutes or until cake tester comes out clean. Transfer cake to a wire rack and allow to cool completely in the cake pan. With a sharp knife, poke the cake several times and drizzle with about ½ cup of Rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight. Whisk confectioner’s sugar, vanilla, simple syrup for Rosemary Glaze. Drizzle all over cake and garnish. Serve with tea or coffee and enjoy!

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