Lemon Rosemary Drizzle Cake

Lemon Rosemary Drizzle Cake

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:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined.
  5. Add the buttermilk, rosemary, lemon juice, and lemon zest to the butter mixture and stir until well combined.
  6. Add the dry ingredients to the wet ingredients and stir until just combined.
  7. 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.
  8. While the cake is baking, make the lemon drizzle by whisking together the powdered sugar and lemon juice in a small bowl.
  9. 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.
  10. Pour the lemon drizzle over the cake, spreading it evenly with a spoon