Lemon-Rosemary Bundt Cake
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1-1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 tablespoons grated lemon zest
2 teaspoons finely chopped fresh rosemary
1 package (16 oz.) confectioners' sugar
3 tablespoons lemon juice
Lemon slices and rosemary sprigs, optional
Preheat oven to 350 Degrees F. Grease and flour 12-cup Bundt pan. Mix flour, salt, baking powder and baking soda.
On medium speed, beat butter until fluffy. Beat in granulated sugar 1 minute. Beat in eggs, one at a time, then vanilla. Alternately beat in flour mix and buttermilk. Stir in zest and rosemary. Pour into pan.
Bake 50-55 minutes until pick inserted into center comes out clean. Cool in pan 5 minutes. Remove to rack; cool.
Mix confectioners' sugar, lemon juice and 2 tablespoons water until smooth. Drizzle over cake. If desired, garnish with lemon slices and rosemary sprigs.
Recipe Source: Woman's World - January 7, 2008
Servings: 16
Kitchen time: 30 minutes
Total time: 2 hours, 15 minutes
This recipe appeals to me because of the mix of sweet and savory. I will be trying it soon.
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1-1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 tablespoons grated lemon zest
2 teaspoons finely chopped fresh rosemary
1 package (16 oz.) confectioners' sugar
3 tablespoons lemon juice
Lemon slices and rosemary sprigs, optional
Preheat oven to 350 Degrees F. Grease and flour 12-cup Bundt pan. Mix flour, salt, baking powder and baking soda.
On medium speed, beat butter until fluffy. Beat in granulated sugar 1 minute. Beat in eggs, one at a time, then vanilla. Alternately beat in flour mix and buttermilk. Stir in zest and rosemary. Pour into pan.
Bake 50-55 minutes until pick inserted into center comes out clean. Cool in pan 5 minutes. Remove to rack; cool.
Mix confectioners' sugar, lemon juice and 2 tablespoons water until smooth. Drizzle over cake. If desired, garnish with lemon slices and rosemary sprigs.
Recipe Source: Woman's World - January 7, 2008
Servings: 16
Kitchen time: 30 minutes
Total time: 2 hours, 15 minutes
This recipe appeals to me because of the mix of sweet and savory. I will be trying it soon.