Lemon & Rosemary Loaf Cake

Valentine’s Day is upon us. This year I will be showcasing the desserts I love. I will either be posting tried and tested recipes, which I have baked time again and have never disappointed me or I will be giving a special twist to my favorite desserts.  People declare their love for their special someone. This year I will declare or showcase my love for my favorite recipes and my special someone is going to enjoy eating them.

I am starting this series with the light and refreshing Lemon and Rosemary Loaf Cake. I love tea cakes. Their flavor profile is so simple, yet they are so delicious. Simplicity takes the cake sometimes (literally taking the cake in this scenario). The cake is pretty much very simple to make. My family loves this cake so much its over in one sitting. So don’t expect any leftovers if your family also loves desserts like mine.

Lemon & Rosemary Loaf Cake

Lemon & Rosemary Loaf

 

Ingredients –

Cake –

  • 135 gms butter, melted
  •  215 gms castor sugar
  • 2 eggs, room temperature
  • Grated zest of 1 lemon
  • Few Rosemary Sprigs, chopped
  • 1/3 teaspoon vanilla
  • 170 ml milk, room temperature
  • 235 gms all purpose flour
  • 1 teaspoon baking powder

Candied Lemon Slices –

  • 1 lemon
  • 100 gms sugar
  • 150 gms water

Lemon Syrup –

  • 100gms sugar
  • 150 gms water
  • Juice and zest of 1 Lemon
  • 1 sprig of rosemary

Method –

Cake –

  • Preheat the oven to 180 C. Grease a 7in x 3.5in loaf pan and line it with parchment paper.
  • Melt the butter and set it aside to cool.
  • In a bowl sift the flour and baking powder.
  • Using a stand mixer – mix sugar, eggs, lemon zest, rosemary and vanilla until well combined.
  • Alternate adding the flour and milk, one third at a time to the sugar and egg mixture. Mix well.
  •  Add the melted butter in the end. Mix until well incorporated.
  • Pour the batter in the pan and bake for 40 – 50 minutes on 180 C.
  • Keep checking the cake after 40 minutes whether it is done by poking a toothpick inside and it should come out clean.
  • As the cake is baking get ready with the Candied Lemon Slices and Lemon syrup.

Candied Lemon Slices –

  • Cut thin slices of a lemon.
  • In a saucepan add sugar and water. Let it come to a boil.
  • Add the lemon slices and let is simmer for about 20 minutes or till the water is almost evaporated.
  • Remove the slices and let them dry on a plate for 5 – 10 minutes.

Lemon Syrup –

  • In a saucepan – add sugar, water, lemon juice and rosemary. Cook on medium heat till the mixture is thick for about 5 minutes. Make sure you don’t overcook it as it will reach the soft ball stage and wont be a syrup consistency anymore.
  • Strain the syrup and keep it ready.
  • When the cake is baked. Remove from the pan and while its hot pour the warm syrup on it. Let it cool. Arrange the candied slices on top.
  • Cut into slices and serve warm with a cup of tea.
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