Rosemary Lemon Infused Cake Recipe 455

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LEMON-ROSEMARY LAYER CAKE



Lemon-Rosemary Layer Cake image

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

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

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.

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



Rosemary & Lemon Infused Cake Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 21

Simple Rosemary Syrup
2 cups water
1 cup sugar
1 Rosemary sprig
Cake
1 1/2 cup all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
3/4 cup white sugar
4 tablespoons unsalted butter, softened
4 tablespoons canola oil
2 eggs
2 teaspoons vanilla extract
Zest of 1 lemon
Sprig of Rosemary from Syrup, finely chopped
1/2 cup milk
Rosemary Glaze
2 cups confectioner's sugar
1/2 teaspoon vanilla
3-4 tablespoons Rosemary Simple Syrup
Edible flowers, Rosemary sprig & blossoms for garnish

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!

ROSEMARY LEMON CAKE



Rosemary Lemon Cake image

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

1 cup all-purpose flour
1 teaspoon fresh rosemary, minced
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons olive oil
1/3 cup nonfat plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

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.

ROSEMARY & LEMON INFUSED CAKE



Rosemary & Lemon Infused Cake image

This sweet, moist summer cake is infused with a fresh Rosemary and lemon. Speckled with floral notes that are perfectly balanced with hints of citrus.

Provided by Catherine Cappiello Pappas

Categories     Cakes

Time 40m

Number Of Ingredients 21

simple rosemary syrup
2 cups water
1 cup sugar
1 rosemary sprig
cake:
1½ cup all-purpose flour
1¾ teaspoons baking powder
pinch of salt
¾ cup white sugar
4 tablespoons unsalted butter, softened
4 tablespoons canola oil
2 eggs
2 teaspoons vanilla extract
zest of 1 lemon
sprig of rosemary from syrup, finely chopped
½ cup milk
rosemary glaze
2 cups confectioner's sugar
½ teaspoon vanilla
3-4 tablespoons rosemary simple syrup
edible flowers, rosemary sprig & blossoms for garnish

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!

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