Rosemary Lemon Cake Recipes

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, peel and rosemary.
• Transfer to three greased and floured 9-in. round baking pans.
• Bake at 350° for 25-30 minutes or until edges begin to brown.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• FROSTING:.
• In a large bowl, beat cream cheese until fluffy.
• Add the confectioners' sugar, lemon peel and juice; beat until smooth.
• Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

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.

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.

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.

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.

Steps:

• For the lemon pistachio cake: Preheat the oven to 325 degrees F. Line a half-sheet tray with parchment paper.
• In the bowl of a food processor, pulse the pistachios and 1/4 cup flour until the nuts are finely ground.
• In the bowl of an electric mixer, cream together the butter and granulated sugar until very light. Beat in the pistachio paste and lemon zest and juice, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the pistachio and vanilla extracts. In a small bowl, mix together the nut and flour mixture, salt, baking powder and remaining cup flour. Beat the dry ingredients into the batter.
• Spread the batter evenly in the lined half-sheet tray. Bake for 15 minutes, then rotate the tray and continue to bake until the cake springs back lightly when touched and a cake tester inserted in the center comes out clean, another 10 minutes. Allow the cake to cool in the tray for 10 minutes, then gently remove from the tray.
• For the lemon curd: Combine the lemon zest, juice, granulated sugar, eggs and salt in a medium saucepan and whisk to a homogeneous consistency. Place over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes.
• Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Transfer to a bowl. Place a piece of plastic wrap over the top, pressing down on the surface of the curd to prevent a film from forming. Put in the fridge to chill for 1 hour.
• For the lemon mascarpone mousse: In a large, chilled bowl, whip the heavy cream to stiff peaks. In another large bowl, whip the mascarpone and granulated sugar together until fluffy. Whip in half of the lemon curd. Fold in the whipped cream and use a rubber spatula to fluff the mousse. Transfer the mousse to a piping bag fitted with a star tip.
• To assemble the cake: Cut the cake into individual cakes with a 3-inch ring cutter.
• Spread a dollop of lemon curd on the bottom of a plate. Place 2 cake rounds on top. Pipe a round of mousse onto each cake.
• Garnish each cake with chopped pistachios, a dusting of powdered sugar and the chopped rosemary.

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.

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.

Steps:

• Preheat oven to 325 degrees.
• Lightly oil a 9x5 inch loaf pan.
• Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
• In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
• Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
• Spread mixture in the prepared pan.
• Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
• To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
• Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
• Serve in slices.