Rosemary Lemon Cake Food

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.

LEMON-ROSEMARY CAKE

Steps:

• Lightly coat an 8x1-1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, rosemary, baking powder, baking soda, and salt.
• In a large mixing bowl combine granulated sugar, egg yolks, and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat just until combined.
• Thoroughly wash beaters. In medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.
• Bake in a 350 degree oven for 25 to 28 minutes or until the top springs back when lightly touched.
• Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up. If desired, top individual servings with strawberries and garnish with a lemon piece. Sprinkle with powdered sugar. Makes 8 servings. Lemon Glaze
• In a small bowl stir together lemon juice and powdered sugar.

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.

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.

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
• In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
• Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
• Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
• Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
• Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
• Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
• Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

LEMON ROSEMARY POUND CAKE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
• In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

CORNMEAL ROSEMARY CAKE WITH LEMON FONDANT

Steps:

• Preheat the oven to 350°F.
• Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
• In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
• In a large bowl, briefly whisk the mascarpone to loosen it.
• Add the eggs one at a time, whisking to combine.
• Add the sugar and whisk until smooth.
• Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
• Stir in the butter.
• Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
• While the cake is baking, make the lemon syrup.
• Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
• Remove from the heat.
• Allow the cake pan to cool on a rack for 5 minutes before unmolding.
• To unmold, run a small knife around the cake.
• Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
• The cake should slide right out onto the plate.
• Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
• Remove the top plate and the cake will be right side up.
• With a wooden skewer, poke a few dozen holes all over the top of the cake.
• While the cake is still warm, brush the cake with the lemon syrup.
• Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup.
• Allow the cake to cool.
• To make the lemon fondant, bring a small saucepan of water to a boil.
• Add the rosemary leaves and blanch them for one minute.
• Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
• Drain, and spread the rosemary leaves on a paper towel to dry.
• In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
• When the cake is completely cool, transfer it to a rack set over a baking sheet.
• (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
• You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
• While the glaze is still wet, transfer the cake to a cake plate.
• Allow the fondant to dry, an hour or more, before serving the cake.
• (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
• After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
• A few hours before you're ready to serve the cake, make the fondant and glaze the cake.

ROSEMARY-LEMON CUSTARD CAKES

Steps:

• Beat egg whites with a mixer on medium-high speed until foamy.
• Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
• In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
• Add flour through salt; beat well.
• Add yolks and milk; beat well.
• Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
• Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
• Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
• Bake at 350° 45 min or until set.
• Remove cups from pan.

ROSEMARY & THYME LEMON PUDDING CAKES

Steps:

• Separate eggs; let stand at room temperature 30 minutes. Lightly brush the inside of six 6-oz. ramekins or custard cups with 1 tablespoon melted butter. Dust each with 1/2 teaspoon sugar. , Preheat oven to 350°. In a small saucepan, combine milk and herbs; bring just to a boil. Immediately remove from heat; let stand 10 minutes. Strain milk through a fine-mesh strainer; discard herbs., Place flour and 2 tablespoons sugar in a large bowl; whisk in yolks, lemon zest, lemon juice, remaining melted butter and strained milk. In a separate bowl, beat egg whites on medium speed until foamy. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; fold gently into flour mixture. Divide among ramekins., Bake until tops spring back when lightly touched, 17-20 minutes. (Cakes will fall slightly.) Sprinkle with coarse sugar; cool 5 minutes on a wire rack. Serve warm.

ROSEMARY-LEMON CAKE ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.
• In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
• Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.