Indulge in the aromatic flavors of Lemon Rosemary Drizzle Cake with Fresh Rosemary Leaves. This moist and flavorful cake features a perfect balance of tangy lemon and fragrant rosemary, drizzled with a sweet glaze. The result is a dessert that’s both refreshing and comforting, with a unique flavor profile that’s sure to impress your taste buds.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- 2 tbsp fresh rosemary leaves, finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Add the buttermilk, rosemary, lemon juice, and lemon zest to the butter mixture and stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the lemon drizzle by whisking together the powdered sugar and lemon juice in a small bowl.
- When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then, use a fork to poke holes all over the top of the cake.
- Pour the lemon drizzle over the cake, spreading it evenly with a spoon