Photo: David Holifield
Rosemary Lemonade Cake
12 ingredients
45 min
12-14 people, makes two 8-inch round cakes
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Estimated Nutrition (whole recipe, rough)
812
Calories
37g
Protein
19g
Fat
119g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pound butter, softened
- 2 ½ cups sugar, divided
- 4 eggs, room temperature
- ¼ cup candied lemon peel, chopped, plus more, left whole, for garnish
- 2 tablespoons chopped rosemary, plus more for garnish
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup plain yogurt, room temperature
- ¾ cup lemon juice, strained and divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes