Sunday, January 18, 2015

Lemon Rosemary Cake

This is adapted from a recipe by Katherine at Food52. It was entered in a contest for the Best Citrus Recipe category.

Here's what you'll need:
Preheat the oven to 325 degrees
Brush a 9" X 1 1/2"  Cake Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Lemon Rosemary Cake

1 1/3 C Flour
2/3 C Cornmeal
3 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/4 C granulated Sugar
16 TBS (2 Sticks) Butter, room temperature
4 Eggs, room temperature and beaten
3 TBS chopped Fresh Rosemary
The Zest of 2 Lemons
2 tsp fresh Lemon Juice


1/3 C Fresh Lime Juice
1/3 C Fresh Lemon Juice
Zest of 1 Lime
Zest of 1 Lemon
2/3 C granulated Sugar

In a large mixing bowl:
Baking Powder
Whisk well.

Add and beat with an electric hand mixer:
Beat well just to combine.

Lemon Zest
Lemon Juice
Beat just until incorporated.

Pour the batter into the pan.
Bake for 1 hour.

Prepare the Glaze.

In a saucepan on medium heat:
Mix all Glaze ingredients until the sugar is completely dissolved.

As soon as the cake is done, poke holes all over the cake with a fork and evenly drizzle on the warm glaze.

Allow the cake to cool in the pan and serve it from the pan either warm or room temperature.

Peace in the Kitchen!

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