Lemon & Rosemary Cake with White Chocolate Glaze
Course: Dessert
Cuisine: Continental
Diet: Vegetarian
Description:
The Lemon & Rosemary Cake with White Chocolate Glaze is a refreshing dessert that combines the zesty flavor of fresh lemons with the fragrant touch of rosemary. Topped with a creamy Greek yogurt glaze and drizzled with a silky white chocolate coating, this cake offers a perfect balance of sweetness and citrusy sharpness. Whether served at a springtime gathering, an afternoon tea party, or as a light dessert after a family meal, this cake’s simple yet elegant flavors are sure to leave a lasting impression. The blend of lemon zest, lemon juice, and fresh rosemary makes it a delightful treat for the senses, while the white chocolate glaze adds a rich finish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 230 grams |
| Baking Powder | 1-1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Butter (Salted), softened | 100 grams |
| Caster Sugar | 150 grams |
| Whole Eggs | 2 (or Flaxmeal Egg Replacer) |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Lemon Juice | 3 tablespoons |
| Lemon Zest | 1-1/2 teaspoons |
| Fresh Rosemary, minced | 1-1/2 teaspoons |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 100 ml |
| White Chocolate, melted | 100 grams |
| Lemon Juice | 2 teaspoons |
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 cake (serves approximately 8-10 people)
Instructions:
-
Preheat the Oven:
Start by preheating your oven to 180°C (350°F). Prepare your cake pan by greasing it well or lining it with parchment paper. You can use mini bundt pans, a large bundt pan, or a springform pan, depending on the desired size and shape of the cake. -
Sift Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This helps incorporate air into the dry ingredients and ensures an even texture in the cake. -
Cream Butter and Sugar:
In a large mixing bowl (or the bowl of a stand mixer), beat the softened salted butter and caster sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes on medium speed. -
Add Eggs (or Egg Replacer):
Gradually add in the eggs one at a time, beating well after each addition. If you are using a flaxmeal egg replacer, mix the flaxmeal with water as per the package instructions and add it to the batter. Continue mixing until everything is incorporated smoothly. -
Incorporate Wet Ingredients:
Add the yogurt (curd), lemon juice, rosemary, and lemon zest to the batter. Stir until well combined. The mixture should be light and slightly thick. -
Add Dry Ingredients:
Gradually add the sifted flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this could result in a dense cake. -
Bake the Cake:
Pour the batter into your prepared pan. Smooth the top with a spatula to ensure it is even. Place the pan in the preheated oven and bake for 30-40 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean. -
Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. -
Prepare the Glaze:
While the cake is cooling, prepare the glaze. In a mixing bowl, combine the hung curd (Greek yogurt), melted white chocolate, and lemon juice. Whisk together until smooth and creamy. If the glaze seems too thick, you can add a little more lemon juice to reach the desired consistency. -
Glaze the Cake:
Once the cake has cooled completely, drizzle the white chocolate glaze over the top. Allow the glaze to set before serving. -
Serve and Enjoy:
Serve the Lemon & Rosemary Cake as is or with a side of Greek yogurt for added creaminess. This cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect addition to any gathering or afternoon break.
Nutritional Information (per serving):
(Based on 1/10th of the cake)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Fiber | 1g |
| Sugars | 20g |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 40mg |
| Sodium | 180mg |
| Potassium | 90mg |
Tips for Success:
-
Flaxmeal Egg Replacer: If you’re using the flaxmeal egg replacer, ensure you mix it well with water to mimic the texture of whole eggs. This ensures the cake will rise properly and maintain a fluffy texture.
-
Fresh vs Dried Rosemary: Fresh rosemary is highly recommended for this recipe to capture its full, fragrant flavor. If you only have dried rosemary, reduce the amount by half as dried rosemary is more concentrated in flavor.
-
Glaze Variations: Feel free to get creative with the glaze by adding a bit of vanilla extract or a dash of orange juice for an extra layer of flavor. For a more indulgent treat, you could also add more white chocolate to the glaze.
-
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake, but allow it to come to room temperature before serving to maintain its delicate flavor and texture.
This Lemon & Rosemary Cake with White Chocolate Glaze is a delightful, flavorful dessert that’s as beautiful as it is delicious. The lightness of the cake combined with the creaminess of the glaze makes it an ideal treat for both special occasions and casual gatherings. Whether you’re hosting a tea party or simply looking to enjoy a sweet treat, this cake is sure to please!
