Lemon and rosemary cake

When I saw this recipe, I knew I had to make it. I love the citrus flavored biscuits, especially the lemon ones. I was also curious to see how rosemary altered the flavor of a traditional lemon sponge cake; I have never tried this combination before.

The resulting sponge cake is very fluffy and has a crispy crust. This is so thanks to the lemon glaze with which it is covered once the cake is cold. It is an ideal cake to start the day by completing your breakfast or as a dessert, since it also has a beautiful presentation.

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Lemon and rosemary cake

This lemon and rosemary sponge cake has a fluffy interior and a crunchy surface. ideal as breakfast and snack.

Author María

Recipe type: Dessert

Rations: 8-12

Preparation time:  30m

Cooking time:  50m

Total time:  1 h 20 min

Ingredients

For the cake:

• 2 eggs
• 200 g. sugar
• 60 ml. sunflower oil
• Lemon zest
• 60 ml. lemon juice
• 1 teaspoon vanilla essence
• 2,5 Greek yogurts
• 180g. Of flour
• ½ sachet of yeast
• 2 tablespoons of chopped rosemary

For the syrup:

• 2 tablespoons of water
• 80 ml. lemon juice
• 100 g. of sugar
• Zest of 1 lemon

To decorate:

• A sprig of rosemary
• Powdered sugar

Preparation

1. We preheat the oven at 190 ° C.
2. Grease or line a mold with baking paper.
3. We beat the eggs and sugar until white.
4. We incorporate the oil, the zest, the sugar, the vanilla essence and the yogurt one by one, beating after each addition.
5. We sift the flour with yeast. We incorporate it into the dough with enveloping movements.
6. Finally we incorporate the rosemary and we mix.
7. We pour the mixture into the mold and we take to the oven 50 minutes or until when punctured with a skewer stick it comes out clean.
8. We remove from the oven and after 10 minutes, we unmold.
9. We prepare the syrup heating the water, sugar and juice in a saucepan. When the sugar has dissolved, we cook 3 more minutes so that it takes body. Add the lemon zest and stir.
10. We puncture the surface of the sponge cake with a skewer and spread it with the syrup.
11. We decorate with rosemary fresh and icing sugar.

Nutritional information per serving

Calories: 390

3.5.3226