Rosemary & Lemon Infused Cake
Basic Information
- Servings: 8
- Ready in: 40 minutes
- Preparation time: -
- Cooking time: -
- Rating: 14.28
- Health score: 1.00
- Weight Watcher points: 22.00
Summary
Rosemary & Lemon Infused Cake is a lacto ovo vegetarian dessert. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 464 calories, 4g of protein, and 15g of fat each. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe from Foodista requires vanillan extract, sugar, canolan oil, and baking powder. 1 person found this recipe to be tasty and satisfying. Overall, this recipe earns an improvable spoonacular score of 0%. Try Fluffy Lemon-Rosemary Layer Cake with Lemon Cream Cheese Frosting, Rosemary-infused Cod, and Rosemary-Infused Cucumber Lemonade for similar recipes.
Ingredients
water0.5 cup
sugar0.5 cup
rosemary2 sprigs
flour1.5 cup
baking powder1.75 teaspoons
salt1 pinch- sugar0.75 cup
butter4 tablespoons
canola oil4 tablespoons
eggs2
vanilla extract2 teaspoons
lemon zest1
milk0.5 cup
confectioners sugar2 cups
vanilla0.5 teaspoon
edible flowers8 servings
Instructions
Step 1
In a small saucepan, bring 1/2 cup water, 1/2 cup sugar, and 1 spring of rosemary to a simmer. Simmer until the sugar has completely dissolved.
Step 2
Remove from heat and allow to cool. Set aside the rosemary sprig from the syrup for the cake.
Step 3
Remove the leaves from the stem and finely chop.
Step 4
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.
Step 5
Add eggs, one at a time.
Step 6
Add 2 tsp vanilla, zest of 1 lemon, and chopped rosemary.
Step 7
Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients.
Step 8
Pour into an 8 inch cake pan.
Step 9
Bake for about 30-35 minutes or until cake tester comes out clean.
Step 10
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 1/2 cup of the rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight.For the rosemary glaze, whisk together the confectioners sugar, 1/2 tsp vanilla, and 3-4 tablespoons rosemary simple syrup.
Step 11
Drizzle all over cake and garnish with edible flowers.
Step 12
Serve.
Categories
Dish Types: dessert
Diets: lacto ovo vegetarian