Rosemary & Lemon Infused Cake
By: Lady Catherine ...
Published: Sunday, July 13, 2014 - 8:26pm

Ingredients




Simple Rosemary Syrup
2 cups water
1 cup sugar
1 Rosemary sprig
Cake
1½ cup all-purpose flour
1¾ teaspoons baking powder
Pinch of salt
¾ cup white sugar
4 tablespoons unsalted butter, softened
4 tablespoons canola oil
2 eggs
2 teaspoons vanilla extract
Zest of 1 lemon
Sprig of Rosemary from Syrup, finely chopped
½ cup milk
Rosemary Glaze
2 cups confectioner’s sugar
½ teaspoon vanilla
3-4 tablespoons Rosemary Simple Syrup
Edible flowers, Rosemary sprig & blossoms for garnish

Preparation

1 In a small saucepan, bring water, sugar and rosemary for syrup to a simmer. Remove from heat and allow to cool. Set aside Rosemary sprig for cake. Remove the leaves from the stem and finely chop. Transfer the simple syrup once cool enough to a jar and chill in the refrigerator. 2 Preheat oven to 350 degrees. 3 Sift together flour, baking powder, and salt. Set aside. 4 In the bowl of a stand mixer, beat together sugar, butter and oil until smooth. Add eggs, one at a time. Add vanilla, lemon zest, and rosemary. Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients. 5 Pour into an 8½ inch cake pan. Bake for about 30-35 minutes or until cake tester comes out clean. Transfer cake to a wire rack and allow to cool completely in the cake pan. 6 With a sharp knife, poke the cake several times and drizzle with about ½ cup of Rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight. 7 Whisk confectioner’s sugar, vanilla, simple syrup for Rosemary Glaze. Drizzle all over cake and garnish. 8 Serve with tea or coffee and enjoy!