Lemon Rosemary Cake
recipe

A delightful and fragrant cake infused with lemon and rosemary, perfect for any occasion.
Preparation Time: 15 minutes
Baking Time: 40-50 minutes
Serving Size: 8-10 servings
Ingredients:
- 200 g butter
- 200 g sugar
- 4 eggs
- 200 g gluten-free flour blend
- 1 tsp baking powder
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp fresh rosemary, finely chopped
- Pinch of salt
- Powdered sugar for dusting
Instructions:
1. Preheat the oven to 175°C (350°F) and grease a cake pan.
2. In a mixing bowl, cream together the butter and sugar until fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, combine the gluten-free flour, baking powder, lemon zest, lemon juice, rosemary, and salt.
5. Gradually add the dry ingredients to the butter mixture, stirring until combined into a smooth batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the oven for about 40-50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before serving, and dust with powdered sugar on top.
Enjoy your delicious Lemon Rosemary Cake!
Nutritional Information (per serving):
- Calories: 320
- Protein: 4g
- Carbohydrates: 40g
- Fat: 15g
- Sugar: 20g
- Fiber: 1g
- Sodium: 150mg

Reviews: 4.34 (1208 reviews) ★★★★★ share