Lemon Rosemary Cake
My family and I are headed to a beach house on Long Island. While the kitchen is equipped with whatever I need, I am going to do some baking in advance so that my kids, and our family members can indulge in dessert whenever the mood takes hold.
This Lemon Rosemary Cake is definitely going to be one of the items on my dessert menu. It is made with yogurt and canola oil instead of butter and cream, and the addition of the rosemary is a lovely surprise to the palette. This is terrific with your morning coffee as it, or you can serve it with some fresh whipping cream and a glass of champagne for an elegant dessert. Either way, this cake is a winner!
Lemon Rosemary Cake
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain non-fat Greek yogurt (room temperature)
- 1 cup sugar
- 3 eggs (room temperature)
- 3 teaspoons lemon zest
- 1 teaspoon vanilla
- ½ cup canola oil
- 11/2 teaspoons chopped fresh rosemary
- ¼ cup lemon juice
- ¼ cup sugar
To Prepare Cake Batter
Preheat oven to 325 degrees.
Grease a loaf pan with non-stick cooking spray or butter and flour.
In a bowl, combine flour, baking powder and salt and set aside.
In a standing mixer with a paddle attachment mix the yogurt, sugar, eggs, lemon zest, and vanilla.
Once combined, add the flour mixture (dry ingredients).
Slowly pour in the canola oil and mix until combined.
Remove the mixing bowl from the stand and stir in the rosemary.
Pour the batter into the prepared baking pan (setting aside ½ cup of batter to make the mini cupcake favors) and bake for about 45 minutes, or until a knife inserted into the center of the cake comes out clean.
Meanwhile, combine the lemon juice and sugar in a small saucepan and cook until the sugar dissolves.
Once the syrup becomes clear, the sugar has dissolved. Remove from the heat and set aside.
When the cake is done, let it cool in the pan for 15 minutes, then remove the cake from the pan and place it on a rack over a piece of parchment paper.
Immediately poke a few holes into the top of the cake with a toothpick and pour the simple syrup over the cake. Let the cake cool completely on the rack until the syrup has absorbed.
The Elegant Occasion Note: This cake can be made a day in advance and stored in the refrigerator wrapped tightly with plastic wrap. This cake can be frozen wrapped in plastic wrap and then placed in an airtight container for 30 days.
Make it your own! You can make this cake using Oranges instead of lemons, or change the herb from rosemary to basil.
To Plate the Dessert
Place a piece of the cake in the center of a plate.
Place a small sprig of rosemary on top and dust with powdered sugar or garnish with whipped cream.
The Elegant Occasion Beverage Pairing: Coffee or Champagne