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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: Natural Home and Garden (May 2005) from Desserts from an Herb Garden Ingredients:
2 cups flour |
1/4 teaspoon kosher salt (or other coarse salt) |
1 1/2 teaspoons baking powder |
1 teaspoon rosemary, minced |
1 tablespoon lemon zest, minced (or lemon veranca) |
1/2 cup buttermilk |
1 teaspoon vanilla |
3 eggs |
1 1/4 cups sugar |
1/4 cup heavy cream |
1 cup powdered sugar |
1 tablespoon milk |
4 teaspoons lemon juice |
Directions:
1. Preheat oven to 350-degrees F.
2. Grease and flour a bundt pan.
3. In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
4. In a small bowl whisk together buttermilk and vanilla.
5. In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
6. In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
7. Pour batter into prepared pan.
8. Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
9. To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
10. Place cake on serving dish and drizzle glaze over cooled cake.
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