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Lemon and Rosemary Cake with Citrus Glaze

by:
January 18, 2012
5
5 Ratings
  • Serves 12-14
Author Notes

When I lived at home we didn't often have limes on hand, but when the happy circumstance arose that we had lemons and limes at the same time, we couldn't resist making this moist, flavorful cake. This recipe is inspired by the lemon-lime syrup cake in Greek Cooking, by Rena Salaman and Jan Cutler. I add rosemary to bring complexity to the flavor, and cornmeal for a richer texture. The glaze gives color and an aromatic citrus scent as added temptation. —Katharine

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Ingredients
  • Cake
  • 1 1/3 cups all purpose flour
  • 2/3 cup yellow cornmeal
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1 cup butter, room temperature
  • 4 eggs, room temperature and beaten
  • 3 tablespoons chopped rosemary
  • grated lemon rind of 2 lemons
  • 2 tablespoons lemon juice
  • Glaze topping
  • 1/3 cup lime juice
  • 1/3 cup lemon juice
  • finely pared rind of 1 lime
  • finely pared rind of 1/2 lemon
  • 2/3 cup granulated sugar
Directions
  1. Preheat the oven to 325 F. Grease a 9 x 1 1/2 inch round cake pan.
  2. Mix together the flour, cornmeal, baking powder, and salt in a bowl. Add the sugar, butter and eggs and beat to combine. Then beat in the rosemary, lemon rind and juice, adding the juice gradually.
  3. Put the batter into the cake pan, smoothing the top and making a shallow well in the center with a spatula. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  4. Meanwhile, in a small saucepan over medium heat, mix together the glaze ingredients until the sugar is dissolved. As soon as the cake is out of the oven, poke holes all over the top with a fork and pour the warm syrup evenly over the top. Let the cake cool off in the pan and serve out of the pan warm or cold.
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10 Reviews

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Katharine January 20, 2012
I am unable to edit the recipe, but I would like to add that the glaze must include 2/3 cup granulated sugar! Thank you Le BEC FIN.
LeBec F. January 21, 2012
katharine, i can still edit my recipes so i think they are all still editable. try this: go up to top left of this page, click on My Recipes. scroll to this recipe and click on it. Click on 'Edit' under the photo. add your ingredient or whatever and scroll right down to bottom of page and click 'submit' (nothing else). does that work for you?
Sagegreen January 21, 2012
Except when recipes are in the test kitchen, you aren't able to edit until that process finishes. But you should be able to after that. But if a recipe is a final winner, you can't edit the recipe directly, but then would need to ask the editors to make any changes.
Katharine January 20, 2012
Thank you!
Bevi January 19, 2012
This looks and sounds delicious, and I love your photo!
Katharine January 20, 2012
Thank you!
LeBec F. January 19, 2012
p.s.katharine, i think you forgot to add the sugar into your glaze ingredients list. east to edit in by cicking on the edit button by your recipe. also, don't make the mistake i made> don't click the contest name again or your recipe photo and entry- will duplicate itself.
LeBec F. January 19, 2012
katharine, i see you are new to food52 like me. i am always interested in cake recipes that use more than just flour; texture is such a great thing to play with.This recipe looks really terrif. I really like lemon and thyme together so I think i'm going to do your recipe and add thyme instead of rosemary and also add some ground almonds, to make a cake version of the Lemon almond cornmeal diamonds recipe i submitted in this citrus contest. i love tweaking my own recipes with influences from talented chefs like you! thanks for the inspiration.
Katharine January 20, 2012
Lemon and thyme sounds great, and I love the idea of almonds! Good luck with your baking and thank you for the encouragement - and for letting me know I forgot the sugar!
Sagegreen January 19, 2012
This looks luscious!