Rosemary Lemon Infused Cake Recipes

LEMON-ROSEMARY LAYER CAKE

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.

ROSEMARY & LEMON INFUSED CAKE

Steps:

• 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!

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

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!

LEMON ROSEMARY POUND CAKE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
• In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.