Spiced Lemon Walnut Rosemary Cake
Ingredients
Syrup
Cake
Instructions
  1. Make the syrup: Add all ingredients except for lemon juice (but including lemon peel) to a saucepan. Cook over medium heat, whisking until sugar is completely dissolved and syrup has a good lemon/spice/rosemary perfume. Remove from heat and whisk in the lemon juice. Cool. Can be made ahead 2 days.
  2. Preheat oven to 325ยบ. Grease and generously flour a Bundt pan, tapping out excess flour. (Alternative, cake can be baked in a square glass pan, which should also be greased and floured.) Whisk together dry cake ingredients (through ground cloves). In a large bowl, beat sugar with oil until blending; beat in eggs 1 at a time. Add 1/3 of the dry ingredients, incorporating, then 1/2 of the buttermilk. Repeat, then add last third of dry ingredients. Pour into prepared pan, and bake about 35 minutes, until tester comes out clean.
  3. If using Bundt pan, let cake stand 5 minutes, then remove onto a rack over a plate. If using square pan, poke holes in cake with skewer (I use the cake tester). After 5 minutes, pokes holes all over Bundt cake, then carefully paint on the cool syrup with a pastry brush, or carefully pour. Syrup that falls through the center onto the plate below can be reused until as much syrup as possible is in the cake.
  4. Can be made one day ahead. Serve with lemon or raspberry sorbet or vanilla ice cream.
Recipe Notes

Adapted from a recipe originally published in the April 2004 issue of Bon Appetit magazine.

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