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Rosemary Lemon Drizzle Cake with Fresh Sprigs
This delicious Rosemary Lemon Drizzle Cake is a light and fluffy cake with a tart lemon flavor, topped with fresh rosemary sprigs. The perfect combination of sweet and savory, this cake will be a hit at any gathering!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, separated
- 2 teaspoons pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh rosemary, finely chopped
- ½ cup whole milk
- 2 tablespoons lemon glaze
- 4 sprigs of fresh rosemary, for garnish
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Then stir in vanilla, lemon juice, and zest.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the butter mixture.
- Gradually add the flour mixture and milk, alternating between the two and stirring until just combined. Fold in the chopped rosemary.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing from the pan. Drizzle with the glaze and garnish with fresh rosemary sprigs. Enjoy!