Lemon Cake with Rosemary Glaze

Riding on the tube home from my second theatre show in a week I thought about where I was two years ago.

Scrambling home from another day at a job I hated and my twenty-fifth birthday approaching I decided 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 little 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.

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…

Lemon Cake with Rosemary Icing
Recipe by Roamingtaste
Serves 8

Ingredients:
Cake
2 eggs
1/4 cup brown sugar
1/4 cup superfine/caster sugar
1/3 cup lemon juice (2 medium lemons)
1 tablespoon lemon zest, finely chopped
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 rosemary water
1 tablespoon superfine/caster sugar
2 tablespoons lemon juice
Icing
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 on medium for 2 minutes until light and fluffy.

Add the lemon juice, zest and olive oil and beat for 1 minute until smooth and combined.

Place the flour, ground almonds, polenta, baking powder and soda and pinch of salt into a separate bowl and stir to combine. Add to the lemon mixture and beat until just combined.

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

Place in the oven and bake for 30 minutes until golden on top or a skewer comes out clean.

Meanwhile, 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 into the cake.

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

Meanwhile, 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, stirring the sides to cover evenly.

Allow to cool fully before serving.

Print
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Lemon Cake with Rosemary Glaze

  • 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.


Scale

Ingredients

Cake
2 eggs
1/4 cup brown sugar
1/4 cup superfine/caster sugar
1/3 cup lemon juice (2 medium lemons)
1 tablespoon lemon zest, finely chopped
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 rosemary water
1 tablespoon superfine/caster sugar
2 tablespoons lemon juice
Icing
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 on medium for 2 minutes until light and fluffy.
  • Add the lemon juice, zest and olive oil and beat for 1 minute until smooth and combined.
  • Place the flour, ground almonds, polenta, baking powder and soda and pinch of salt into a separate bowl and stir to combine. Add to the lemon mixture and beat until just combined.
  • Pour into the prepared cake tin and tap the edges slightly to remove bubbles from the mixture.
  • Place in the oven and bake for 30 minutes until golden on top or a skewer comes out clean.
  • Meanwhile, 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 into the cake.
  • Pour the soak mixture slowly and steadily over the cake while it is still warm.
  • Meanwhile, 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, stirring the sides to cover evenly.
  • Allow to cool fully before serving.

Notes

Recipe by Roamingtaste

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