Gypsydragon (gypsydragon) wrote in food_porn,
Gypsydragon
gypsydragon
food_porn

Recipe Lemon Rosemary Buttermilk Cake

Lemon Rosemary Buttermilk Cake
2 cups cake flour (self-rising) (OR 1 cups All Purpose Flour with 1 1/4 tsp baking powder with dash salt for each cup called for)
1 teaspoons baking powder
3/4 teaspoon baking soda
Pinch of sea salt
1 tbl lemon peel
3 tbl finely chopped fresh rosemary
1 tsp orange juice concentrate
1 tsp Vanilla Butter Nut flavoring (OR add 4 drops yellow food coloring and 1 tsp vanilla)
½ tsp vanilla extract
12 Tablespoons (1 ½ sticks) unsalted butter, at room temperature
2 cups sugar
3 eggs, at room temperature
1 cup buttermilk (OR 1 cup whole milk with 1 tsp lemon added to make buttermilk)
1 tbl apple cider vinegar
1 sprig of Rosemary for garnish (raspberries would be nice too)
Plus
1 (11.3 oz jar) lemon curd with 3 tbl reserved for icing

Preparation

Preheat the oven to 375° F. Grease a 9X12 sheet cake pan

Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, and mix until incorporated then add apple cider vinegar. Add the vanilla plus vanilla butter nut and mix until incorporated. The mixture should be light and fluffy. Add lemon peel and rosemary.

Add the flour mixture and the buttermilk to the egg mixture, alternating one to the other in about 3 additions. Mix on low speed until well combined.

Pour ½ of the mix into greased pan. Heat lemon curd (in jar with lid removed) in microwave for 1 min or until able to pour. Using a spoon place dollops of lemon curd on top of cake mix (be sure to reserve 3 tbl for icing) then pour remaining mix on top. Bake about 25 minutes or until the cakes spring back when pressed with a finger, or when a toothpick inserted in the center of each cake comes out clean. If the cakes are browning unevenly, rotate the pans during the last 10 minutes of baking.

Remove from the oven and cool the cake 10 minutes in the pans. Carefully turn out the cake onto a baking rack and allow cooling.


Lemon Cream Cheese Icing

1/4 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar (or ½ sugar free)
Dash of salt
1 tsp lemon peel
3 tbl lemon curd
2 tbsp. lemon juice
1 tbsp. cream or milk

Cream butter and cream cheese till incorporated. With mixer on slow, add curd, salt, lemon juice, peel and 1/2 of sugar. Add cream then remaining sugar till mixed thoroughly (about 2 minutes)


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