Lemon & Rosemary Cake Recipe

5 from 2 votes

Lemon & Rosemary Cake Recipe

A light and fluffy lemon drizzle cake infused with fresh rosemary. An unusual and delicious flavor combination perfect for summery cakes and cupcakes. Makes six large cupcakes / 10 ordinary-sized cupcakes / or a (8 x 21cm / 3 x 8¼") loaf cake. Serves 6-10

Course Dessert

Cuisine American

Keyword Cake, lemon, rosemary

Prep Time 30

Cook Time 25

Cooling 5

Servings servings

Calories 400kcal

Author Lovely Greens

Cost 10

Equipment

Ingredients

For the cake

1 tsp rosemary fresh and chopped
225 g self-raising flour 1½ cup
225 g white sugar 1 cup
225 g unsalted butter softened - 8 oz / 2 sticks
4 eggs
1 unwaxed lemon zested and juiced
1¼ tsp baking powder

Rosemary Infusion

4 tsp rosemary fresh and chopped
1/2 cup scalding hot water

For the glaze

1/4 cup lemon juice typically the juice from one lemon
1/2 cup rosemary infusion
95 g confectioners sugar (powdered sugar) 3/4 cup

To decorate

sprigs of rosemary optional

Instructions

Preparation

Pre-heat the oven to 350°F / 180°C / 160°C fan
Grease the tin(s) and line the bottoms with baking paper

Make the Cake

Melt the butter on the hob in a double-boiler. You can do this by setting a small saucepan inside another pan of boiling water. Add 1 tsp rosemary and allow it to infuse through the butter for five minutes. Strain the butter through a mesh and discard the herb. Allow the butter to cool for about ten minutes.
By hand or with a mixer, blend the sugar and infused butter. Add the eggs, lemon zest, and lemon juice and mix well.
Gradually add the sifted flour and baking powder into the mix and continue mixing until the batter is creamy with no visible lumps, bumps, or chunks.
Spoon the mixture into your desired pan, making sure only to fill halfway. Bake ordinary-sized cupcakes for 25 minutes, large cupcakes for 35 minutes, and a loaf tin for 40-45 minutes.

Make the Glaze

Make the rosemary infusion by infusing the 4 tsp chopped rosemary in the scalding water. Allow to infuse for ten minutes before straining and reserving the liquid.
Sift the powdered sugar into a bowl with the just-warm rosemary infusion and lemon juice. Whisk to a smooth consistency.

Glaze the Lemon & Rosemary Cupcakes

When the cake(s) are finished baking, take them out of the oven, and allow them to cool for five minutes. Next, remove the cake(s) from the tin and set them on a layer of greaseproof paper. Prick them all repeatedly with the wooden skewer, poking half-way through the cakes or even a little deeper.
Spoon the glaze slowly and evenly over the cake(s). You want it to steep down the holes you've just made in the cake and infuse the sponge with glaze.
Leave to cool completely before serving. Store in an airtight container at room temperature and consume within five days.

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