Login to Save Like

Ingredients

• Lemon Rosemary Cake
• 2 1/2 c. all purpose flour LOOSELY scooped or ideally weigh 13.5 oz.
• 1 1/2 T. very finely chopped rosemary
• 2 t. baking powder
• 1/2 t. baking soda
• 1 1/2 c. granulated sugar
• 1/2 c. olive oil
• 1/2 c. buttermilk (her recipe calls for low-fat milk so that would be fine as well)
• 2 t. grated lemon zest
• 1/4 c. juice from a lemon (about 1 -2 lemons)
• 1/2 t. pure vanilla extract
• 1/4 t. lemon extract (if you don’t have it, add an extra 1/2 t. of the lemon zest)
• 3 eggs
• Icing
• 1 c. powdered sugar
• 1-2 T. juice from a lemon, depending if you want to Ice the cake with a spatula and make if a more refined presentation or drizzle it over the cake. Drizzling = 2 T. Icing = 1 T.

Description

This Lemon Cake Is NOT The Syrup-y Sweet Kind That Tastes Like A Lemon Lollipop. This One Is Tart, Blooming With Hints Of Rosemary And The Lightest, Almost Translucent, Flavor Of…

Cook Eat Share