Second Anniversary – Lemon Cake with Rosemary Icing

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. And so, this year, for one year, I’ve started another project – one I’m not sure I would have even considered had I not already been doing this. It’s a little Tumblr account account with a play on my name called Beached Maiden, a simple photography project of a place where my soul was shaped, the beach. One photo a day of a beach I’ve found myself on in the last six years. Nothing complicated, just imagery.

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…

Note: This recipe was recreated and improved in late 2017, with new photos added.

Lemon Cake with Rosemary Icing
Roamingtaste
Serves 8

Ingredients:
Cake
3 eggs
1/4 cup brown sugar
2 tablespoons superfine/caster sugar
1/3 cup lemon juice (2 medium lemons)
1 tablespoon lemon zest
1/4 cup sour cream
2 tablespoons coconut oil, melted
2 cups flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
Lemon Soak
2 tablespoons lemon juice
3 tablespoons rosemary water
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 in a bowl and beat on medium for 2 minutes until light and fluffy.

Add the sugars  lemon zest, juice, sour cream and coconut oil and beat for 1 minute until smooth and combined.

Sift the flours, baking powder and soda into the bowl 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.

Remove and allow to cool in the tin for 5 minutes. Remove carefully from the tin and while still warm, poke holes into the cake. Set aside.

While the cake is baking, simmer a sprig of rosemary with a 1/4 cup water in a saucepan on medium heat until it is significantly reduced and the water smells like rosemary.

Remove the sprig of rosemary and allow to cool before stirring in the lemon juice.

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.

Spread onto the still warm cake so the icing melts into it.

Allow to cool fully.

Slice and serve.

Note: It is best to warm slightly before serving.

Lemon Cake with Rosemary Icing

Serving Size: 8

Lemon Cake with Rosemary Icing

Ingredients

    Lemon Cake
  • 3 eggs
  • 1/4 cup brown sugar
  • 2 tablespoons superfine/caster sugar
  • 1/3 cup lemon juice (2 medium lemons)
  • 1 tablespoon lemon zest
  • 1/4 cup sour cream
  • 2 tablespoons coconut oil, melted
  • 2 cups flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
    Lemon Soak
  • 2 tablespoons lemon juice
  • 3 tablespoons rosemary water
    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 in a bowl and beat on medium for 2 minutes until light and fluffy.

Add the sugars lemon zest, juice, sour cream and coconut oil and beat for 1 minute until smooth and combined.

Sift the flours, baking powder and soda into the bowl 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.

Remove and allow to cool in the tin for 5 minutes. Remove carefully from the tin and while still warm, poke holes into the cake. Set aside.

While the cake is baking, simmer a sprig of rosemary with a 1/4 cup water in a saucepan on medium heat until it is significantly reduced and the water smells like rosemary. Remove the sprig of rosemary and allow to cool before stirring in the lemon juice.

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.

Spread onto the still warm cake so the icing melts into it.

Allow to cool fully.

Slice and serve.

Notes

Recipe by Roamingtaste

Note: It is best to warm slightly before serving.

https://roamingtaste.com/second-anniversary-lemon-cake-with-rosemary-icing/

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