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Lemon-Rosemary Cake

March 14, 2011

This cake is delicious and unusual, making it great for bringing to friends or serving to guests.  A perfect balance of sweet and savory makes it universally appealing.

Baked cake, waiting for some frosting...

Recipe (adapted from Cooking Light)

  • Butter to line baking pan
  • 2  tablespoons  all-purpose flour
  • 13.5  ounces  all-purpose flour (about 2-1/3 cups)
  • 3  tablespoons  finely chopped fresh rosemary
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  granulated sugar
  • 2/3  cup  olive oil
  • 1/2  cup  fat-free milk
  • 4  teaspoons  grated lemon rind
  • 1/3  cup  fresh lemon juice
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  lemon extract
  • 3  large eggs
  • 1  cup  powdered sugar
  • 1  tablespoon  fresh lemon juice
  • Fresh rosemary sprig (optional)


1. Preheat oven to 350°.

2. Coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.

3. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.

4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.

Glazed mini-cake

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