Serious Eats: Recipes

Rosemary Lemonade Cake

[Photograph: Lauren Weisenthal]

I developed this recipe for folks who can't seem to get enough lemon. The addition of candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.

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