ROSEMARY & LEMON INFUSED CAKE RECIPE - (4.5/5)

Rosemary & Lemon Infused Cake Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 21

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Simple Rosemary Syrup
2 cups water
1 cup sugar
1 Rosemary sprig
Cake
1 1/2 cup all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
3/4 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
1/2 cup milk
Rosemary Glaze
2 cups confectioner's sugar
1/2 teaspoon vanilla
3-4 tablespoons Rosemary Simple Syrup
Edible flowers, Rosemary sprig & blossoms for garnish

Steps:

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!