rosemary & lemon infused cake

Name: Rosemary & Lemon Infused Cake
Prep time: 5 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: - simple rosemary syrup; - 2 cups water; - 1 cup sugar; - 1 rosemary sprig; - cake:; - 1½ cup all-purpose flour; - 1¾ teaspoons baking powder; - pinch of salt; - ¾ 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; - ½ cup milk; - rosemary glaze; - 2 cups confectioner’s sugar; - ½ teaspoon vanilla; - 3-4 tablespoons rosemary simple syrup; - edible flowers, rosemary sprig & blossoms for garnish

26 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Jul 13, 2014

This sweet, moist summer cake is infused with a fresh Rosemary and lemon. Speckled with floral notes that are perfectly balanced with hints of citrus.

Rate

prep time 5 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

- simple rosemary syrup
- 2 cups water
- 1 cup sugar
- 1 rosemary sprig
- cake:
- 1½ cup all-purpose flour
- 1¾ teaspoons baking powder
- pinch of salt
- ¾ 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
- ½ cup milk
- rosemary glaze
- 2 cups confectioner’s sugar
- ½ teaspoon vanilla
- 3-4 tablespoons rosemary simple syrup
- edible flowers, rosemary sprig & blossoms for garnish

How To Make rosemary & lemon infused cake

Step 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. 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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