Rosemary Lemon Infused Cake

Rosemary & Lemon Infused Cake

Rosemary & Lemon Infused Cake

40 minutes

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Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   22 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 sprigs rosemary
  • 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
  • ½ cup milk
  • 2 cups confectioners sugar
  • ½ teaspoon vanilla
  • Edible flowers
Instructions

In a small saucepan, bring 1/2 cup water, 1/2 cup sugar, and 1 spring of rosemary to a simmer. Simmer until the sugar has completely dissolved.

Remove from heat and allow to cool. Set aside the rosemary sprig from the syrup for the 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.Preheat oven to 350 degrees.Sift together flour, baking powder, and salt. Set aside.In the bowl of a stand mixer, beat together sugar, butter, and oil until smooth.

Add eggs, one at a time.

Add 2 tsp vanilla, zest of 1 lemon, and chopped rosemary.

Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients.

Pour into an 8 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.With a sharp knife, poke the cake several times and drizzle with about 1/2 cup of the rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight.For the rosemary glaze, whisk together the confectioners sugar, 1/2 tsp vanilla, and 3-4 tablespoons rosemary simple syrup.

Drizzle all over cake and garnish with edible flowers.

Serve.

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