Wasn’t feeling my best this week and became obsessed with the Great British Baking Show. As usual, my kids started watching with me. So of course, we needed to make a Lemon Drizzle. A classic dessert often drizzled with Royal icing~ I don’t think it needs it.
Lemons are so in season right now and my fridge is full of them. Rosemary gives the cake an herbaceous flavor. Rosemary and Lemon are classic together. Top this with fresh whipped cream and you’ve got an amazing dessert.
Lemon Rosemary Cake
- FOR THE CAKE:
- 2 sticks Unsalted Butter room temperature
- 2 1/3 cups Granulated sugar
- 4 Eggs room temperature
- 1/3 cup Lemon zest, the zest from roughly 6-8 lemons
- 1 1/2 Tablespoons Fresh Rosemary, Finely Chopped
- 3/4 cup Buttermilk
- 1 tsp Vanilla
- 1/4 cup Lemon juice
- 3 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking soda
- 1 tsp. Kosher salt
- FOR THE LEMON SYRUP:
- 1/2 cup Lemon Juice
- 1/2 cup Sugar
Preheat oven to 350 degrees. Sift or whisk together the Flour, Baking powder, Baking soda, and salt and set aside.
Butter and flour 2 (8") loaf pans. I also line the bottom with parchment paper and drape it over the sides. This will act as a sling to get the loafs out. So easy.
In a large mixing bowl, add the room temperature butter and the 2 cups of sugar and beat on medium until light and fluffy.
Add the room temperature eggs, one by one, and scrape down the sides of the bowl.
Add the lemon zest, rosemary, and vanilla.
Add the 1/4 cup lemon juice to the buttermilk.
Add the flour mix and buttermilk mixtures alternately to the mix. Beginning and ending with the flour. scrape down the sides of the bowl. Mixx to combine. About 1 minute.
Pour batter evenly between the two pans and spread out flat with a rubber spatula.
Bake for 45 minutes to 1 hour, until a cake tester comes out clean. I use a thin wooden skewer or toothpick.
Set on a wire rack to cool.
TO MAKE THE SYRUP: Add the 1/2 cup sugar and 1/2 cup Lemon Juice to a small saucepan and whisk. Heat up just to a boil and remove from the heat. The sugar should be dissolved.
While the cakes are still warm, poke about 6-8 small holes in each loaf. Drizzle or brush the syrup on the loaves evenly. Allow to cool completely before removing from pan.
I think the loaves are always better the next day. But you won't be able to resist. Thank heavens there are two of them.