Rosemary Lemon Cake
I’m super excited about this cake and I think it’s because this is my first cake recipe here and also because rosemary and lemon are not flavors that come to mind when you think of cake. I’m super happy with the flavors though and I’m hoping that you would love it as much as I do. It’s fragrant and so soft . It isn’t overly sweet and by adding yoghurt to both the cake and the rosemary lemon cream, the sweetness is perfectly balanced. I also made a video which will be on my igtv if you’d like to see how I made it. If you like my blog and my recipes please consider subscribing and tag me in your creations on all social media @blendnwhip. I’ve baked this cake in both a regular cake pan and a bundt pan and both work perfectly.
Recipe
what you need
For the cake
260g plain flour
1 tablespoon fresh rosemary powder*
1/4 cup freshly squeezed lemon juice
1/4 teaspoon lemon extract
zest of one lemon
200g caster sugar
50ml greek yoghurt
100ml full cream milk
2 eggs (92 to 95g)
1/2 cup extra virgin olive oil*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
All ingredients are at room temperature
To make the rosemary powder, place fresh rosemary in a spice grinder and blend it until smooth or semi smooth.
Use any good olive oil in place of extra virgin or any good vegetable oil or substitute with 170g unsalted butter.
For the rosemary lemon cream
200g heavy whipping cream
1 teaspoon lemon zest
1/2 to 1 teaspoon rosemary powder*
2 tablespoons caster sugar
3 tablespoons greek yoghurt
pinch of salt
Extra lemon slices and rosemary
You would need a 7 inch bundt pan or 7 inch cake pan.
If using the bundt pan, there should be at least 1 inch of space between the batter and the pan so the cake has enough room to rise
To make the rosemary powder, blend rosemary in a spice/coffee grinder until smooth.
Directions
Preheat oven to 170C or 150 C fan forced.
Grease and line the cake pan and set aside. If you are using a bundt pan, grease it with so much butter/fat/oil than you would normally do. This step is so important as bundt pans are notoriously known for sticking. Grease every single corner especially the stem and sprinkle plain flour to coat inside the pan evenly. Turn the pan and tap it against a hard surface (kitchen counter) to get rid of the excess flour.
For the cake
Place the sugar in a large mixing bowl and add the lemon zest and rosemary powder. Stir to break any lumps and to combine and let sit for 10 mins. Meanwhile combine all the dry ingredients and set aside.
Add the oil to the sugar mixture. Using a whisk, stir together until everything combines then add the eggs one at a time and whisk until combined. Continue whipping the batter until the mixture looks pale and fluffy, about 5 mins then add the lemon and vanilla extract. Whip to combine then add the lemon juice and stir to combine. Add the milk, yoghurt and flour in this order a little bit at at time stirring to combine when each is added until all the flour is thoroughly combined and there are no lumps.
Pour batter in a prepared pan and move the pan around in a clockwise direction to smoothen the surface and also to pop any bubbles. Alternatively, you can bang the pan to even the surface and pop any bubbles. Place the cake on the middle rack and bake for 55 mins to 1 hr. Begin checking at the 50 minute mark. To know if cake is done, insert a tooth pic or as I do, a strand of spaghetti into the center of the cake, int should come out clean, a few crumbs are okay but it shouldn't feel wet.
Remove the cake from the oven and let sit in the pan for 15 mins then gently remove and place cake on a cooling rack and let sit until completely cool.
For the rosemary lemon cream
Whip the cream and sugar until it reaches soft peaks then add a pinch of salt and the lemon zest. Stir then add the rosemary a bit at a time until you’re satisfied with the intensity. Stir and taste after each addition of rosemary. Stir in the greek yoghurt. Place in the fridge until ready to use.
Assembling
Place the cooled cake in a flat plate and top with the rosemary lemon cream. Add extra lemon slices and fresh rosemary to garnish. You can also freeze this cake for up to 2 months. Wrap tightly in cling film when it cools completely and then wrap everything in a foil and place in the freezer. To thaw, place in the fridge overnight then top with rosemary lemon cream to serve.
