Lemon Rosemary Cake
The rosemary in my Lemon Rosemary Cake has an evergreen essence. The olive oil enhances the flavor and maintains the moist texture in this Mediterranean-inspired cake.
You can prepare this cake recipe up to 2 weeks ahead and freeze, unglazed. You just thaw and glaze before serving. This is one of many bundt cakes recipes that will become one of your favorites.
Preheat oven to 350° F. then gather:
2 tbsp. all purpose flour plus 3 cups
1 1/2 tbsp. finely chopped fresh rosemary
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. granulated sugar
1/2 c. olive oil
1/2 c. fat-free milk
2 tsp. grated lemon rind
2 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
3 large eggs
1 c. powdered sugar
1 tbsp. fresh lemon juice
Fresh rosemary sprig(optional)
- Coat a bundt cake pan with cooking spray and dust the the 2 tbsp. flour.
- Combine flour, rosemary, baking powder, baking soda and salt in a large bowl.
- Mix together granulated sugar, olive oil, milk, lemon rind, lemon juice, vanilla and lemon extracts and eggs until smooth. Add to flour mixture and beat until blended.
- Pour batter into prepared pan and bake for 45 minutes or untila wooden pick inserted i center comes out clean.
- Cool in pan for 15 minutes, then remove and cool completely on wire rack.
- Combine powdered sugar and 1 tbsp. lemon juice and stir until smooth. Drizzle over cooled cake. Garnish with rosemary sprig.
Rosemary was used in ancient Greece to strengthen memory. Students wore sprigs of rosemary in their hair while studying. In the English Tudor era, brides wore it in their hair to show they would always remember their family.
Lemon Rosemary Cake is just one recipe that uses herbs.
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