Emprimir
Correo Electrónico
Add a photoThis lemon cake is NOT the syrup-y sweet kind that tastes like a lemon lollipop. This one is tart, blooming with hints of rosemary and the lightest, almost translucent, flavor of olive oil. The texture is exquisite. It’s full and solid, yet also soft and moist.
Ingredientes
- Lemon Rosemary Cake
- 2 1/2 c. all purpose flour LOOSELY scooped or ideally weigh 13.5 oz.
- 1 1/2 T. very finely chopped rosemary
- 2 t. baking powder
- 1/2 t. baking soda
- 1 1/2 c. granulated sugar
- 1/2 c. olive oil
- 1/2 c. buttermilk (her recipe calls for low-fat milk so that would be fine as well)
- 2 t. grated lemon zest
- 1/4 c. juice from a lemon (about 1 -2 lemons)
- 1/2 t. pure vanilla extract
- 1/4 t. lemon extract (if you donât have it, add an extra 1/2 t. of the lemon zest)
- 3 eggs
- Icing
- 1 c. powdered sugar
- 1-2 T. juice from a lemon, depending if you want to Ice the cake with a spatula and make if a more refined presentation or drizzle it over the cake. Drizzling = 2 T. Icing = 1 T.
Direcciones
- To make the cake: Preheat oven to 350 degrees Fahrenheit. Spray a tube-pan or bundt cake pan amply with cooking spray. I like to hold my pan over the sink and spray from about 6 inches away so it doesnât all land in a puddle in one area of the pan.
- In a medium mixing bowl whisk together flour through baking soda. In the bowl of stand mixer, put in the sugar, oil, lemon juice, zest and milk and mix on medium for a few seconds. Add the extracts and the eggs and beat again on medium for about 30 seconds or until well mixed.
- Add half of the flour mixture to the wet mixture and beat on low speed to incorporate. Then dump in the last half of the flour mixture and mix on low speed, scraping down the sides of the bowl until all of the ingredients are combined. Do not over mix.
- Pour your batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean, and the cake is just lightly firm to the touch. Cool in the pan for 15 minutes, then remove it from the cake pan by placing a cooling rack on the top of the cake and flipping it over, using oven mitts if necessary. Let the cake cool for about 30 minutes more and prepare the icing.
- For the icing, beat the lemon juice and powdered sugar on medium then high speed of a stand mixer or hand beater. The consistency should be a thick drizzle-able icing. Pour your icing into a liquid measuring cup so you can drizzle over the cake back and forth. Amanda frosted hers on top only and this looks gorgeous so take a look at her site and decide which way you want to go with the icing.
- Garnish with lemon slices and rosemary sprigs. Please serve with coffeeâ¦itâs just so perfect this way and then ooh and ahh, even if you are by yourself.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 404 | |
| Calories from Fat 112 | 28% |
| Total Fat 12.68g | 16% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 348mg | 14% |
| Potassium 83mg | 2% |
| Total Carbs 67.98g | 18% |
| Dietary Fiber 1.0g | 3% |
| Sugars 43.76g | 29% |
| Protein 5.37g | 9% |
