CookEatShare is also available in English
Cerrar

Receta Rosemary & Lemon Infused Cake

click to rate
1 voto | 2033 views
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
Tags:

Ingredientes

Cost per serving $0.75 view details

Direcciones

  1. 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.
  2. Preheat oven to 350 degrees.
  3. Sift together flour, baking powder, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Whisk confectioner’s sugar, vanilla, simple syrup for Rosemary Glaze. Drizzle all over cake and garnish.
  8. Serve with tea or coffee and enjoy!

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 8 servings
Calories 797  
Calories from Fat 196 25%
Total Fat 22.27g 28%
Saturated Fat 6.0g 24%
Trans Fat 0.03g  
Cholesterol 65mg 22%
Sodium 751mg 31%
Potassium 124mg 4%
Total Carbs 143.87g 38%
Dietary Fiber 1.5g 5%
Sugars 74.2g 49%
Protein 7.26g 12%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment