LEMON-ROSEMARY LAYER CAKE
Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON ROSEMARY CAKE
This Lemon Rosemary Cake is beautiful, moist and has a unique sweet and savory flavor best served as a dessert, snack or breakfast treat.
Provided by bakedbree
Categories cake
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350-degrees and spray an 8 x 4.5-inch loaf pan with cooking spray.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Add lemon zest, juice and vanilla.
- Add yogurt, then add eggs one at a time.
- Next, add flour, baking powder, salt, and rosemary.
- Mix for an additional minute, scraping the bowl, until everything is smooth and combined.
- Pour batter into the prepared loaf pan.
- Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
- Make the glaze by whisking powdered sugar and lemon juice.
- Add more sugar and lemon juice as needed. I like my glaze on the thick side, so I use less lemon juice. If I need to thicken it up, I add more sugar until I get a consistency that I like.
- Drizzle over cake and add rosemary sprigs. Let glaze stand until completely set.
Nutrition Facts : Calories 437 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 429 grams sodium, Sugar 41 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON ROSEMARY TEA CAKE
Make and share this Lemon Rosemary Tea Cake recipe from Food.com.
Provided by FLKeysJen
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Lightly oil a 9x5 inch loaf pan.
- Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
- In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
- Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
- Spread mixture in the prepared pan.
- Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
- To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
- Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
- Serve in slices.
Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6
ROSEMARY & THYME LEMON PUDDING CAKES
These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. - Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar. , Preheat oven to 350°. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs., Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins., Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 97mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
ROSEMARY LEMON CAKE
This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Coat a 9-inch springform pan with nonstick cooking spray.
- Combine first 5 ingredients in a bowl; set aside.
- Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
- Add yogurt, extracts, egg and egg white; beat 1 minute.
- Add flour mixture and beat at low speed until well blended.
- Fold in zest and cranberries.
- Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
- Remove from oven.
- Pierce cake with a fork.
- Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
- To serve, remove ring of pan and slide bottom onto a cake plate.
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ROSEMARY CAKE
I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: Natural Home and Garden (May 2005) from Desserts from an Herb Garden
Provided by ellie_
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350-degrees F.
- Grease and flour a bundt pan.
- In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
- In a small bowl whisk together buttermilk and vanilla.
- In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
- In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
- Pour batter into prepared pan.
- Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
- To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
- Place cake on serving dish and drizzle glaze over cooled cake.
Nutrition Facts : Calories 237.8, Fat 3.4, SaturatedFat 1.6, Cholesterol 60.2, Sodium 113.1, Carbohydrate 47.9, Fiber 0.6, Sugar 31.4, Protein 4.2
More about "lemon rosemary tea cake recipes"
LEMON-ROSEMARY TEA BREAD RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory Bridal Shower, Brunch, BakingServings 1Total Time 1 hr 35 mins
- Make cake: Preheat the oven to 350°F. Lightly grease an 8 1/2-by- 4 1/2-inch loaf pan; line with parchment paper,...
- Whisk together flour, sugar, rosemary, lemon zest, baking powder, salt, and baking soda in a bowl until blended.
ROSEMARY LEMON CAKE -THE LITTLE EPICUREAN
From thelittleepicurean.com
5/5 (1)Category DessertCuisine AmericanTotal Time 3 hrs 50 mins
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND …
From sugarandcharm.com
LEMON ROSEMARY CAKE YOU’LL LOVE! (WITH LEMON CURD FILLING)
From simplevegetariandishes.com
LEMON ROSEMARY TEA CAKE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
LEMON ROSEMARY TEA CAKE – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
PRESERVED-LEMON TEA CAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON-ROSEMARY COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON TEA CAKE - RECIPE GIRL
From recipegirl.com
ROSEMARY & LEMON CAKE | EGGS RECIPES | JAMIE OLIVER
From jamieoliver.com
LEMON TEA CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
LEMON TEA CAKES | THE KITCHN
From thekitchn.com
LEMON AND ROSEMARY CAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LEMON ROSEMARY OLIVE OIL CAKE - BRITNEY BREAKS BREAD
From britneybreaksbread.com
LOW FAT LEMON DRIZZLE | BRITISH RECIPES | GOODTO
From goodto.com
AFTERNOON TEA WITH ROSEMARY LEMON SQUARES
From thekitchykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #healthy #breads #fruit #oven #romantic #vegetarian #dietary #quick-breads #citrus #lemon #brunch #taste-mood #sweet #equipment #4-hours-or-less
You'll also love