Rosemary Lemonade Cake

Name: Rosemary Lemonade Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 227 grams butter, softened; 4 eggs, room temperature; 710 milliliters all-purpose flour; 177 milliliters lemon juice, strained and divided; 59 milliliters candied lemon peel, chopped, plus more, left whole, for garnish; 237 milliliters plain yogurt, room temperature; 2 Tbsps chopped rosemary, plus more for garnish; 1 teaspoon salt; 591 milliliters sugar, divided; 1 teaspoon vanilla extract

One portion of this dish contains roughly 6g of protein, 18g of fat, and A mixture of baking powder, baking soda, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Preheat oven to 350 degrees. Grease two 8 inch round cake pans, or two loaf pans and line with parchment.

Equipment you will use

Loaf Pan

Oven

In a small bowl, whisk together flour, baking soda, and baking powder. Set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Equipment you will use

Whisk

Bowl

Cream butter and 2 cups of the sugar together for 3-4 minutes, until very light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Add eggs one at a time and beat well after each addition, scraping down the sides of the bowl as you go.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add the vanilla, rosemary, candied zest, and salt. Beat well for 15 seconds, then scrape down the sides and beat for an additional 15 seconds.

Ingredients you will need

Rosemary

Vanilla

Salt

With the mixer on low speed, add the dry ingredients to the bowl in two additions, alternating with the yogurt.

Ingredients you will need

Yogurt

Equipment you will use

Blender

Bowl

Mix until just incorporated.

Add ½ cup of the lemon juice and mix until just incorporated. Scrape down sides of the bowl and mix for five seconds. Divide the batter evenly between the two pans.

Ingredients you will need

Lemon Juice

Equipment you will use

Bowl

Bake at 350 for 40-45 minutes, rotating halfway through, until the cake is golden brown and a cake tester or toothpick comes out clean.

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Toothpicks

Oven

While the cake is baking, combine the remaining half cup sugar and the ¼ cup lemon juice in a saucepan and heat until the sugar dissolves, stirring occasionally. Allow the liquid to cool.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Sauce Pan