Lemon Rosemary Cake Recipe
Fri 24th, Oct, 2014
G’day, right, get comfy, this is a cake you need to make, it’s a lemon and rosemary cake recipe, it may or may not be a stick to your thighs (or in my case upper arms) and then go to YouTube and do a Jillian Michaels ripped video cake, but it’s stupendous.
I love lemon cake, so easy with a cup of tea, so down-able, which I guess could also be very dangerous – as in so much goes down one feels quite sick and this one is really good to take along somewhere…
This is the second time I have made this winner recipe, I’ve made lemon cake obviously but not with Rosemary…the other day I was in the garden (no I was not lounging in the sunshine with a book, rather hanging out laundry) and Barls wafted past in a haze of Rosemary…he’d been ball hunting in the rosemary bushes and he sure had the fragrance of roast chicken about him which is always weird when one’s dog walks past.
Anyway I glanced over to see that boy my rosemary bushes are really doing well, ding dang dong, at last things are beginning to grow in my garden. I started to muse what else I could put rosemary in and so came back in and consulted my well read, highly educated friend Dr Google.
Said friend chatted about the merits of rosemary in cake, in particular lemon cake. OK, I’ll do it.
So, I firstly adapted a recipe which required all different steps like whisking eggs and things in different bowls and gave it the Beach Cottage treatment which is also known as throw it in, turn the machine on or stir with a spoon and mix. It did not end well – not too bad but way too much Rosemary, too much sugar, claggy and I don’t quite know how I managed it but I produced a lemon cake that did not feel fresh.
Next recipe I tried I went for much less rosemary, reduced the sugar on this one too and still ignored the instructions and threw the whole lot in my KitchenAid, popped it on number one and waited. After that it went straight into my silicone baking ‘tin’ (if you are reading this and think your idea of baking is Betty Crocker or umm the patisserie get yourself a silicone tin it changed my exciting life) and into the oven.
Well it certainly filled the house with a good smell (I must say I had actually just shredded and was ravenous so to be quite honest I think anything really would have smelt good to me).
When it came out all was looking good, I referred back to the recipe for the icing but alas there was none listed and so I made this frosting you see here up really by putting a wedge of butter in the mixer with the paddle thing on, turning it to go and then throwing icing sugar & lemon juice in until it tasted good.
Rosemary & Lemon Cake Recipe
2 cups self-raising flour
1 cup oil
1 1/2 cup sugar
2 tbsp lemon juice
1 cup yoghurt
1 1/2 tsp very finely chopped rosemary
rind of two lemons finely grated
1. add all ingredients to bowl or mixer and combine
2. pour into baking tin and bake 30 mins 190C
3. allow to cool
lemon buttercream frosting / icing
1 cup butter
3 to 4 cups icing sugar
juice from 1/2 lemon about 3 tbsp
1. combine sugar butter and lemon juice
2. top icing on cake
That’s it from me for today, no news on the beach house, negotiations are happening but not quite the way we were hoping…stay tuned we should have a yay or nay in the not too distant future…