Lemon Cake with Rosemary Glaze

lemon cake with rosemary

Lemon Cake with Rosemary Glaze has made me stop and consider where I was two years ago whilst riding the tube home from my second theatre show in a week, when this blog was first started.

Scrambling home from another day at a job I hated and my twenty-fifth birthday approaching I decided to start this blog after watching a wee movie about Julia Child that I would start a blog. Within a few weeks I had I quit my job, completed a walk I had been preparing months for and began this journey. Here, two years later is my two hundred and seventh post and I’m thousands of miles away from where it began in New Zealand.

Thousands of miles from everything, but this blog which has been a backbone of my life since I pressed publish in that first moment and has allowed me to keep focused even when things aren’t going well elsewhere. This blog, despite it’s small footprint in the globe, has been such a huge part of my existence and so it seems important to recognize with a cake recognizing the beauty of citrus season and woody rosemary.

rosemary glaze

lemon polenta cake

Expectation of what this would bring was soon overshadowed by making sure I kept to my original goals while also expanding my footing here which has led me to a small side photography project, just for the fun of it.

Awaiting Strangers on a Train

Awaiting Strangers on a Train

Between seeing wonderful theater with precious friends I’ve also made this cake, a lemon delight of sorts with rosemary icing seeped throughout to give the rosemary flavor a sort of ‘lived in’ feel. It’s simple and no layers or frosting to whip for fifteen minutes, no, just one cake with icing, served best slightly warm.

This cake is plenty moist, though, there is no butter required…

How to prepare Lemon Cake with Rosemary Glaze

  • Beat the eggs and sugar: Beat them until fluffy.
  • Add the flavor bang: Add the lemon juice, zest and olive oil.
  • Dry ingredients: Place the dry ingredients into a separate bowl and stir together and add to the lemon mixture.
  • Cake batter: Combine until no dry patches remain.
  • Bake time: Pour the cake into the prepared tin and bake until golden.
  • Make the lemon soak: Whilst the cake bakes prepare the lemon soak.
  • Soak it up: Poke holes in the warm cake and pour the soak up.
  • Rosemary glaze: Create the rosemary glaze and pour over the still warm cake.
  • Serve: Allow the cake to cool, slice and dig in!

Tips for the best Lemon Cake with Rosemary Glaze

Strong lemon flavor: The tart and zesty lemon flavor in this is quite strong, which is exactly how I like it, however, if you want it to be more subtle you could limit the amount of lemon juice to 1/4 cup.

More citrus baking you’ll enjoy

Orange Bundt Cake with Maple Walnut Glaze

Lemon Cheesecake Bars

Käsekuchen – German Cheesecake

Lemon Cake with Rosemary Icing
Recipe by Roamingtaste
Serves 8

Ingredients:
Cake
2 eggs
55 grams / 1/4 cup light brown sugar
50 grams / 1/4 cup superfine/caster sugar
1/3 cup lemon juice (2 medium lemons)
1 tablespoon lemon zest, finely chopped
80 milliliters / 1/3 cup olive oil
1 cup + 1 tablespoon flour
1/2 cup ground almonds
1/2 cup polenta
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
Lemon Soak
3 tablespoons water
1 tablespoon superfine/caster sugar
1 fresh rosemary sprig
2 tablespoons lemon juice
Icing
170 grams / 1 1/2 cups confectioners/icing sugar
1 tablespoon fresh rosemary, finely chopped
3 tablespoons water

Directions:
Preheat the oven to 180°C/350F and greaseproof a cake tin.

Place the eggs and sugar in a bowl and beat until light and fluffy, approximately 2 minutes on medium with a hand beater.

IMG 4311 e1613416796828(pp w768 h512)Add the lemon juice, zest and olive oil and beat until smooth and combined on medium, approximately 1 minute.

In a separate bowl, place the flour, ground almonds, polenta, baking powder and soda and pinch of salt and stir to combine.

IMG 4314 e1613416851703(pp w768 h512)Add the dry ingredients to the lemon mixture and beat on low until just combined.

Pour into the prepared cake tin and tap the edges slightly to remove air bubbles from the mixture.

IMG 4325 e1613416868242(pp w768 h512)Place in the oven and bake until golden on top and a skewer comes out clean, 30 minutes, remove from the oven and allow to cool in the tin for 10 minutes.

To make the lemon soak, place the water, sugar and rosemary sprig into a saucepan and simmer until it has reduced slightly and smells fragrent.

IMG 4329 e1613416912544(pp w768 h512)Remove from the heat, take the sprig out and add the lemon juice to the rosemary soak, stirring to combine.

Remove the cake carefully from the tin and while still warm, poke holes all over the top of the cake.

Pour the soak mixture slowly and steadily over the cake while still warm.

For the rosemary glaze, place the confectioner’s sugar, rosemary and water into a bowl and combine until smooth and silky.

Pour onto the still warm cake so the icing melts into it, spreading the glaze on the sides with an offset spatula to cover over any patches.

IMG 4330 e1613416896838(pp w768 h488)Allow to cool fully before serving.

Slice and serve.

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lemon cake recipe

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lemon cake with rosemary glaze

Lemon Cake with Rosemary Glaze

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  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 8 1x
  • Category: Cakes

Description

This 6-inch cake might be small, but the lemon flavor paired with rosemary glaze makes it’s a great standby cake to serve.


Ingredients

Scale

Cake
2 eggs
55 grams / 1/4 cup light brown sugar
50 grams / 1/4 cup superfine/caster sugar
1/3 cup lemon juice (2 medium lemons)
1 tablespoon lemon zest, finely chopped
80 milliliters / 1/3 cup olive oil
1 cup + 1 tablespoon flour
1/2 cup ground almonds
1/2 cup polenta
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
Lemon Soak
3 tablespoons water
1 tablespoon superfine/caster sugar
1 fresh rosemary sprig
2 tablespoons lemon juice
Icing
170 grams / 1 1/2 cups confectioners/icing sugar
1 tablespoon fresh rosemary, finely chopped
3 tablespoons water


Instructions

  • Preheat the oven to 180°C/350F and greaseproof a cake tin.
  • Place the eggs and sugar in a bowl and beat until light and fluffy, approximately 2 minutes on medium with a hand beater.
  • Add the lemon juice, zest and olive oil and beat until smooth and combined on medium, approximately 1 minute.
  • In a separate bowl, place the flour, ground almonds, polenta, baking powder and soda and pinch of salt and stir to combine.
  • Add the dry ingredients to the lemon mixture and beat on low until just combined.
  • Pour into the prepared cake tin and tap the edges slightly to remove air bubbles from the mixture.
  • Place in the oven and bake until golden on top and a skewer comes out clean, 30 minutes, remove from the oven and allow to cool in the tin for 10 minutes.
  • To make the lemon soak, place the water, sugar and rosemary sprig into a saucepan and simmer until it has reduced slightly and smells fragrent.
  • Remove from the heat, take the sprig out and add the lemon juice to the rosemary soak, stirring to combine.
  • Remove the cake carefully from the tin and while still warm, poke holes all over the top of the cake.
  • Pour the soak mixture slowly and steadily over the cake while still warm.
  • For the rosemary glaze, place the confectioner’s sugar, rosemary and water into a bowl and combine until smooth and silky.
  • Pour onto the still warm cake so the icing melts into it, spreading the glaze on the sides with an offset spatula to cover over any patches.
  • Allow to cool fully before serving.
  • Slice and serve.

Notes

Strong lemon flavor: The tart and zesty lemon flavor in this is quite strong, which is exactly how I like it, however, if you want it to be more subtle you could limit the amount of lemon juice to 1/4 cup.

Recipe by Roamingtaste

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