There is a saying out there and to sum it up simply, it goes like this, hope is just around the corner. Wise words if you ask me. It’s a saying that always proves itself time and time again.
Often I look back and think, how could I not have realized that when God closes a door, He opens a window? (As cliché as that may sound, it is oh so very true).
Sometimes, I feel like I keep getting that door slammed in my face and each time it hurts a bit more than the last. What I didn’t realize is that if the door never closed, we’d be stuck wandering around the halls, going from one room to another for eternity. The only way out is through that window.
Living the Gourmet is our window.
In the last six years, it has brought us more joy and opportunity than we ever imagined- and yes, it has brought us to you, dear friends and readers.
It challenges our creativity and encourages our passion for cooking and baking every day. I would even go so far to say that it has brought our family closer together. It’s an endeavor that I am so blessed to be a part of. Every thought shared; every recipe created is a labor of the purest love.
I watch my mother with profound admiration and pride at this beautiful site she has created (at the encouragement of my brother, I might add). Everyone plays an important role. It is truly a team effort. So you see, Living the Gourmet is where all our hearts combine.
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This sweet, moist summer cake is infused with fresh Rosemary and lemon. Speckled with floral notes that are perfectly balanced with hints of citrus.Print
Rosemary & Lemon Infused Cake
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 Servings 1x
Simple Rosemary Syrup:
- 2 cups water
- 1 cup sugar
- 1 Rosemary sprig
- 1 1/2 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- Pinch of salt
- 3/4 cup white sugar
- 4 tablespoons unsalted butter, softened
- 4 tablespoons canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Sprig of Rosemary from Syrup, finely chopped
- 1/2 cup milk
- 2 cups confectioner’s sugar
- 1/2 teaspoon vanilla
- 3–4 tablespoons Rosemary Simple Syrup
- Edible flowers, Rosemary sprig & blossoms for garnish
- In a small saucepan, bring water, sugar and rosemary for syrup to a simmer. Remove from heat and allow to cool. Set aside Rosemary sprig for cake. Remove the leaves from the stem and finely chop. Transfer the simple syrup once cool enough to a jar and chill in the refrigerator.
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together sugar, butter and oil until smooth. Add eggs, one at a time. Add vanilla, lemon zest, and rosemary. Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients.
- Pour into an 8½ inch cake pan. Bake for about 30-35 minutes or until cake tester comes out clean. Transfer cake to a wire rack and allow to cool completely in the cake pan.
- With a sharp knife, poke the cake several times and drizzle with about ½ cup of Rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight.
- Whisk confectioner’s sugar, vanilla, simple syrup for Rosemary Glaze. Drizzle all over cake and garnish.
- Serve with tea or coffee and enjoy!
If you have any Rosemary Simple Syrup leftover, mix it with some lemon water for a refreshing summer drink!