Lemon And Rosemary Cake Recipe

Name: Lemon And Rosemary Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups flour; 1 3/8 teaspoons baking powder; 1 egg white; salt; 7/8 cup sugar; 1 egg; 6 3/4 tablespoons extra-virgin olive oil; 3 3/8 tablespoons milk; 1 lemon; 1 teaspoon fresh rosemary minced; powdered sugar

Servings: persons

1 5/8 cups flour
1 3/8 teaspoons baking powder
1 egg white
salt
7/8 cup sugar
1 egg
6 3/4 tablespoons extra-virgin olive oil
3 3/8 tablespoons milk
1 lemon
1 teaspoon fresh rosemary minced
powdered sugar

1
Preheat the oven to 180 degrees Celsius.
2
Grease, and lightly coat with flour individual cake molds.
3
Sieve the flour with the baking powder.
4
Whip the egg white with a pinch of salt until stiff.
5
In a bowl, beat the egg with the sugar until frothy.
6
Add the oil, milk, lemon zest, and rosemary.
7
Add the flour and mix well.
8
Gently fold in the egg white.
9
Pour the mixture into the mold and bake for 25 minutes.
10
Serve with a sprinkling of powdered sugar.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 5/8 cups flour, 1 3/8 teaspoons baking powder, 1 egg white, salt, and more.

Yes, Lemon And Rosemary Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon And Rosemary Cake

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