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  • Lemon Loaf Cake with Rosemary Infused Lemon Icing

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    This Lemon Loaf Cake Recipe is a flavorful pound cake that we dare you to resist. To up the ante even more, we use a fresh rosemary-infused glaze that will make anyone drool with anticipation. Receive Our Latest Recipes for FREE!Delivered to Your Inbox Platter Talk will never give away, trade or sell your email address. You can unsubscribe at any time. Lemon Pound Cake Recipe featuring a rosemary-infused lemon glaze The idea for this lemon loaf cake recipe comes to us from Deanna Samaan, the lady behind the popular food blog, Seduction in the Kitchen. Every few months a few of us virtual foodies get together to recreate something that was originally done by another member of our “Freaky Friday” group. I’m delighted that we were assigned to cover something from Seduction in the Kitchen. Deanna has hundreds of mouthwatering recipes on her site. Indeed, we can just about throw a dart at her recipe index and wherever it lands we know it’s going to be delicious.   We love to bake here on Platter Talk and we love to use fresh lemons in the oven or on the stove top. Besides having a bright and fresh flavor, lemons are versatile and pair nicely with berries, herbs, and even chocolate, among many other tantalizing ingredients.   Our Rosemary Lemon Chicken  showcases the flavorful magic that occurs when fresh lemon and rosemary join forces together in a single recipe. Some of our other recipes that feature the use of lemons include: Lemon Bars Lemon Crunch Buddies Lemonade Pie Lemon-Blueberry Bread Lemon Ice Cookies Lemon Soda Pound Cake Julia Child’s Lemon Herb Roast Chicken Recipe Creamy Lemon and Parmesan Noodles Lemon Drop Cookies Pesto Stuffed Chicken Breast & Lemon Basil Sauce Blueberry-Lemon Bread Braised Garlic Chicken & Capers with Lemon-Anchovies Sauce Blueberry Crumb Cake & Cream Cheese Lemon Twist Recipe Be sure to real about how to choose a juicy lemon or lime, a Platter Talk Food Flash.   Making some slight modifications to Deanna’s lemon pound cake, we recreate that same magic, only this time in a dessert with this lemon loaf cake recipe and it’s rosemary-infused lemon glaze. To dress this dessert up just a bit, we make a few baby loaves and a bigger mamma loaf of this lemon loaf cake recipe. The whole family is dressed with thin slices of fresh lemon, sprigs of fresh rosemary, and a handful of plump, organic blueberries. Finally, we garnish the cakes with a light dusting of powdered sugar. How do you grease and flour a cake pan? We’ve got just the guy to show you how! The resulting taste in this lemon loaf cake family is one of sweet fresh love and makes for a welcome treat at home or work, or any special occasion where food is celebrated. I hope you try this lemon loaf cake recipe soon and be sure to drop by Seduction in the Kitchen as well. Most of all, thanks for reading Platter Talk, it means the world to us! -Dan Never Miss Another Platter Talk Recipe Click Here For Your Free and Secure Email Subscription 5 from 3 votes Print Lemon Loaf Cake Recipe with Rosemary-Infused Lemon Glaze Adapted from Seduction in the Kitchen Course Dessert Cuisine American Cook Time 45 minutes Servings 8 Calories 549 kcal Author Dan from Platter Talk Ingredients for the cake 1 lb butter softened to room temperature 1.5 cups cake flour 1.5 tsp baking powder 1 tsp salt 1 lemon juice and zest 2 tsp vanilla extract for the glaze 1/2 cup sugar 1/4 cup lemon juice 1 tbsp lemon zest 1 sprig rosemary Instructions for the cake Preheat oven to 350° and then prepare a 9 x 5-inch loaf pan with butter or non-stick spray. Dust pan with cake flour (see video in post.) In a large mixing bowl, combine the flour, baking powder, and salt. Set aside. Next, use a food processor to combine the sugar and lemon zest. Using a stand mixer, combine the butter and the sugar mixture and then cream together until light and fluffy. Add lemon juice, eggs, and vanilla. Mix until thoroughly combined. Gradually add the flour mixture into the stand mixer bowl and mix until just combined being careful to not over mix. Pour batter into prepared pan and bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 40-45 minutes). Cool in pan for 10 minutes and then turn onto wire rack. for the rosmary-infused lemon glaze Combine  sugar, lemon juice and zest to boil in small saucepan making sure to stir occasionally to dissolve sugar. Reduce heat to low and add rosemary sprig and continue simmer until thickened slightly, about 2 minutes. Use a toothpick poke to holes on all sides of cake. Drizzle glaze over top of cake and then allow to cool at room temperature at least one hour before serving. Nutrition Facts Lemon Loaf Cake Recipe with Rosemary-Infused Lemon Glaze Amount Per Serving Calories 549 Calories from Fat 414 % Daily Value* Total Fat 46g 71% Saturated Fat 29g 145% Cholesterol 121mg 40% Sodium 697mg 29% Potassium 158mg 5% Total Carbohydrates 32g 11% Dietary Fiber 1g 4% Sugars 13g Protein 3g 6% Vitamin A 28.3% Vitamin C 13.4% Calcium 6.1% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.   Don’t miss any of the delicious recipes that are featured in this season’s round-up of Freaky Friday! An Affair from the Heart – Easy Homemade Refried Beans Take Two Tapas – Pineapple Hummus with Smoked Paprika LeMoine Family Kitchen – Sausage Hash Brown Nests Full Belly Sisters – Blueberry Dutchbaby Who Needs a Cape? – French Onion Salisbury Steak Plattertalk – Lemon Loaf Cake Hostess at Heart – Teriyaki Chicken Bowl Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts Bowl Me Over – Southwest Chicken Salad Bowl A Dish of Daily Life – Chicken Carbonara Pasta Aunt Bee’s Recipes – Summer Corn Salsa A Kitchen Hoors Adventures – Bourbon Banana Bread Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie Related

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