Rosemary Lemon Cake With Currants Recipes

ROSEMARY LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch springform pan with nonstick cooking spray.
• Combine first 5 ingredients in a bowl; set aside.
• Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
• Add yogurt, extracts, egg and egg white; beat 1 minute.
• Add flour mixture and beat at low speed until well blended.
• Fold in zest and cranberries.
• Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
• Remove from oven.
• Pierce cake with a fork.
• Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
• To serve, remove ring of pan and slide bottom onto a cake plate.

LEMON ROSEMARY CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour a bundt pan.
• In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
• In a small bowl whisk together buttermilk and vanilla.
• 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.
• In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
• Pour batter into prepared pan.
• 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.
• To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
• Place cake on serving dish and drizzle glaze over cooled cake.

LEMON-ROSEMARY LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

CURRANT & LEMON CAKE

Steps:

• Place currants, lemon juice, and butter in a pan and heat to melt butter.
• Cool slightly.
• Beat in eggs with a wooden spoon.
• Add sugar, rind, flour and milk. Mix well.
• Bake in a lined roasting dish at 160 C for about 1 hour.