Lemon And Rosemary Cake With Citrus Glaze Recipe

Name: Lemon And Rosemary Cake With Citrus Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/3 cups all purpose flour; 2/3 cup yellow cornmeal; 3 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups granulated sugar; 1 cup butter, room temperature; 4 eggs, room temperature and beaten; 3 tablespoons chopped rosemary; grated lemon rind of 2 lemons; 2 tablespoons lemon juice; Glaze topping; 1/3 cup lime juice; 1/3 cup lemon juice; finely pared rind of 1 lime; finely pared rind of 1/2 lemon; 2/3 cup granulated sugar

Servings: persons

Cake
1 1/3 cups all purpose flour
2/3 cup yellow cornmeal
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 cup butter, room temperature
4 eggs, room temperature and beaten
3 tablespoons chopped rosemary
grated lemon rind of 2 lemons
2 tablespoons lemon juice
Glaze topping
1/3 cup lime juice
1/3 cup lemon juice
finely pared rind of 1 lime
finely pared rind of 1/2 lemon
2/3 cup granulated sugar

1
Preheat the oven to 325 F. Grease a 9 x 1 1/2 inch round cake pan.
2
Mix together the flour, cornmeal, baking powder, and salt in a bowl. Add the sugar, butter and eggs and beat to combine. Then beat in the rosemary, lemon rind and juice, adding the juice gradually.
3
Put the batter into the cake pan, smoothing the top and making a shallow well in the center with a spatula. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
4
Meanwhile, in a small saucepan over medium heat, mix together the glaze ingredients until the sugar is dissolved. As soon as the cake is out of the oven, poke holes all over the top with a fork and pour the warm syrup evenly over the top. Let the cake cool off in the pan and serve out of the pan warm or cold.

1134

kcal

Calories

Fat

145

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 17 ingredients. The key ingredients include: Cake, 1 1/3 cups all purpose flour, 2/3 cup yellow cornmeal, 3 1/2 teaspoons baking powder, and more.

Yes, Lemon And Rosemary Cake With Citrus Glaze 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 With Citrus Glaze

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