Rosemary Lemon Cake
recipe

This delicious and refreshing lemon cake is infused with fresh rosemary, adding a unique flavor. Perfect for coffee gatherings or dessert.
Preparation Time: 1 hour
Serving Size: 8-10

Ingredients:

- 200 g butter
- 2 dl sugar
- 3 eggs
- 2 dl all-purpose flour
- 1 dl almond or coconut flakes
- 1 tsp baking powder
- Juice and zest of 1 lemon
- 2 tbsp fresh rosemary, chopped
- A pinch of salt

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice, lemon zest, and chopped rosemary.
5. In another bowl, combine the dry ingredients (flour, almond or coconut flakes, baking powder, and salt) and add to the batter. Mix until smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the oven for about 30-40 minutes, or until the cake is golden brown and cooked through. Check doneness with a toothpick.
8. Let the cake cool before serving.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 13 g
- Fiber: 1 g

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