Lemon Rosemary Bundt Cake
In anticipation of summer herbs I bought a few rosemary plants and planted them in pots to place in a row on my kitchen counter. I also wanted to have something sweet on hand and thought I’d make a simple bundt cake with the newly acquired rosemary and the small pile of lemons sitting on the counter next to them. These are really Meyer lemons, ripe and ready for juicing, but regular lemons would work just as well. Meyer lemons are sweeter than regular lemons, being a cross between lemons and mandarines or oranges. They are small, juicy, thin skinned and have an orangey tinge, not as yellow as regular lemons.
This cake is my standby cake for simple bundt cake to which I add herbs or other ingredients according to the season and my flight of fancy (see lavender cake recipe here). It is a one bowl cake that never fails and is lovely and light. This time I made a very light lemon icing and drizzled it on the cake but it is hardly necessary. You can serve the cake plain or if you want a little sauce to go with it, mix homemade or good quality lemon curd with whipped cream or with the cream that sits on top of coconut milk and you have something to spoon over a slice of cake to make it more a dessert.
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1 cup sugar
1/2 cup vegetable oil (canola for neutral flavour or olive)
1 cup buttermilk
3 tablespoons lemon juice, either Meyer or regular lemons
1 tablespoon lemon zest, from whichever lemons you are using
2 tablespoons chopped fresh rosemary
Combine flour, baking powder, baking soda and salt in a bowl and mix.
Add lemon juice to the buttermilk.
Combine eggs, sugar and oil in another bowl and mix with a whisk or with a hand mixer and light and fluffy, about 3 minutes.
Start adding the flour to the egg mixture alternating with the buttermilk. do not over mix. Scrape the side of the bowl with a spatula to make sure all is blended.
Add the rosemary and lemon zest and mix it in gently.
Spray a bundt pan with non-stick spray and pour the batter into it.
Place on a baking sheet lined with silicon sheet.
Bake at 350F about 45 minutes. It should be springy to the touch and golden when ready.
Cool in the pan and then invert to release.
2 cups powdered sugar
1/4 cup lemon juice
Mix sugar with lemon juice until smooth. Pour over the cakes and let it drizzle over the sides.
Lemon curd cream:
1 cup lemon curd
1/2 cup cream, whipped
Combine lemon curd with cream until nice and fluffy. Do not over mix.