Moist Rosemary and Raspberry Lemon-Glazed Poundcake

4 weeks ago


Rosemary Raspberry Lemon Poundcake

Recipe adapted from Ina Garten

Makes 1 (8-inch) two-tier round cake


2 sticks Butter at room temperature, plus more for greasing

2 cups White sugar

4 Extra large eggs at room temperature

⅓ cup Lemon zest

½ Tbsps Finely chopped fresh rosemary

3 cups All purpose flour

½ tsp Baking powder

½ tsp Baking soda

1 tsp Salt

¼ cup Lemon juice

1 (125g) tub Plain unsweetened yogurt or Greek yogurt

¾ cup Milk

1 tsp Vanilla extract

½ cup Raspberry jam


½ cup Lemon juice

½ cup White sugar

1-2 large sprigs Rosemary


2 cups Powdered sugar

4-5 Tbsps Lemon juice

1 tsp Finely chopped fresh rosemary

  1. Grease and flour two 8-inch cake pans or spring form pans. Line the bottoms with wax or parchment paper. Set aside.
  2. In a large bowl, cream the butter and two cups sugar either by hand using a mixer with the paddle attachment until light and fluffy. Set the speed to medium and add the eggs one at a time, until fully incorporated. Next, add the lemon zest and rosemary. 
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In another smaller bowl, combine ¼ cup lemon juice, yogurt, and milk mixture, and vanilla extract. Add the flour and yogurt mixture alternately to the egg and butter mixture making sure to fully incorporate each ingredient before adding more. Divide the mixture evenly between the two cake pans and bake in a preheated 350°F oven for 35-40 minutes or until a cake tester comes out clean.
  5. While the cake is baking, make the lemon syrup. In a small saucepan, cook the remaining sugar and lemon juice along with a sprig of rosemary over low heat until the sugar completely dissolves. Turn off heat and let sit.
  6. When the cakes are done, allow to cool for at least ten minutes in the pan. Remove the cakes and set on racks. Spoon the syrup over the warm cakes and allow it to cool completely.
  7. Make the glaze by mixing the powdered sugar and lemon juice in a bowl. Whisk together to make a smooth consistency and add the chopped rosemary. You can adjust consistency by using more or less lemon juice.
  8. When the cakes are completely cooled, cut off the excess cake on top to create flat surfaces. Spoon the raspberry jam on top of one cake then place the second cake on top of the first cake.
  9. Pour the glaze over the cake and allow it to drip down the sides. Let it set for a few minutes. You can garnish it with a slice of lemon and a sprig of rosemary. Serve it immediately with some extra raspberry jam or fresh raspberries.
Add A Comment

Leave a reply

Your email address will not be published.