Lemon Rosemary Cake Recette

This delightful Lemon Rosemary Bundt Cake is a fragrant and flavorful twist on a classic recipe. Fresh rosemary adds a unique herbaceous note that perfectly complements the bright citrus of lemon. Inspired by a recipe from Natural Home & Garden (May 2005), this cake is perfect for springtime gatherings or any occasion where you want to impress with a sophisticated yet easy-to-make dessert.

Préparation 20 min

Cuisson 65 min

Calories 237.8 kcal

Protéines 8g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon Rosemary Cake

2 1/2 cups (300g) all-purpose flour
Kosher Salt
1 teaspoon baking powder
1 tablespoon finely chopped fresh rosemary
1 teaspoon lemon zest
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
3 large eggs
1 3/4 cups (210g) granulated sugar
Heavy Cream
1 cup (120g) powdered sugar
Milk
1/4 cup (60ml) fresh lemon juice

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Comment préparer Lemon Rosemary Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a small bowl, whisk together 1/2 cup (113g) unsalted butter, softened; 1 3/4 cups (210g) granulated sugar; 1/4 cup (60ml) fresh lemon juice; 1 tablespoon finely chopped fresh rosemary; and 1 teaspoon lemon zest. Set aside.
In a separate small bowl, whisk together 1 cup (240ml) buttermilk and 1 teaspoon vanilla extract.
In a large bowl, beat 3 large eggs with an electric mixer until light and fluffy.
Gradually add the sugar mixture to the eggs, beating on low speed until combined.
In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1 teaspoon baking powder.
Alternately add the dry ingredients and buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
In a clean bowl, beat 1 cup (240ml) heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the batter until just combined.
Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze: Whisk together 1 cup (120g) powdered sugar with 2-3 tablespoons of lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
Once the cake is completely cool, place it on a serving platter and drizzle generously with the lemon glaze.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

125g

Fat

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Desserts Eggs Dairy Oven Cakes Dietary Equipment Small Appliance Mixer 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Lemon Rosemary Cake ?

Lemon Rosemary Cake prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Lemon Rosemary Cake ?

Lemon Rosemary Cake contient environ 237.8 calories par portion, avec environ 8 g de protéines, 15 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Lemon Rosemary Cake ?

Les principaux ingrédients de Lemon Rosemary Cake sont Flour, Kosher Salt, Baking Powder, Rosemary, Lemon Zest, Buttermilk. Consultez la liste complète avec les quantités ci-dessus.