The classic cake gets a twist with fresh rosemary, and it’s parve too.
Lemon rosemary bundt cake
Course: Cakes and cookiesDifficulty: EasyServings
12
servingsPrep time
25
minutesCooking time
40
minutesTotal time
1
hourINGREDIENTS
2½ cups all-purpose flour, plus more for dusting
2½ tsp baking powder
1/2 tsp salt
2 cups sugar
½ cup coconut oil
¼ cup olive oil (or more coconut oil)
4 eggs
½ cup freshly squeezed lemon juice
1 tablespoon finely chopped fresh rosemary leaves
2 tbs lemon zest
- For the glaze (optional)
½ cup powdered sugar
Up to 3 tablespoons of fresh lemon juice
DIRECTIONS
- Pre-heat the oven to 350F degrees
- Grease a 10 cup bundt pan then dust with flour. Shake the pan to remove any excess flour.
- Put flour, baking powder and salt in a medium bowl and mix. Set aside.
- Place sugar, coconut oil and olive oil in a bowl of a stand mixer fitted with the paddle attachment and mix for 2 minutes until fluffy.
- Add eggs, one at a time, and mix just until incorporated.
- Add lemon juice, rosemary and zest and mix. Reduce mixer speed and add flour mixture and mix briefly just until combined.
- Pour batter into prepared pan.
- Bake 35-40 minutes or until a cake tester comes out clean.
- Place on a cooling rack for 10 minutes. Use a knife to make sure the sides of the cake are released from the pan, then carefully flip the pan and release the cake.
- For the glaze (optional)
- The cake is tasty even without the glaze. But if you do want to add the extra layer, simply whisk together the sugar and lemon juice until smooth and creamy. Add more juice as needed if the glaze is too thick.
- Drizzle on the warm cake, then let it cool completely before serving.
- As with most mixed cakes, the cake with taste better the day after.
- Keep at room temperature, lightly covered.
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