Best Rosemary Lemon Custard Cakes Recipes

LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

ROSEMARY-LEMON CUSTARD CAKES

Rosemary-Lemon Custard Cakes image

My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.

Provided by echo echo

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large egg whites
3/4 cup sugar
2 tablespoons butter, softened
1/4 cup flour
1 teaspoon grated lemon, rind of
1/4 cup lemon juice
1/2 teaspoon dried rosemary
1 dash salt
3 large egg yolks
1 1/2 cups skim milk

Steps:

Beat egg whites with a mixer on medium-high speed until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
Add flour through salt; beat well.
Add yolks and milk; beat well.
Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
Bake at 350° 45 min or until set.
Remove cups from pan.

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

Rosemary Olive Oil Cake with Lemon Buttercream image

When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.

Provided by Buddy Valastro

Categories dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

Cooking spray
1 cup sugar
2 1/3 cups plus 3 teaspoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs plus 2 egg yolks
1 cup plus 2 teaspoons extra-virgin olive oil
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 0.5- to 0.66-ounce package fresh rosemary, leaves roughly chopped
1 1/4 cups sugar
1 large egg yolk, plus 3/4 cup fresh egg whites (from 5 large eggs)
Grated zest and juice of 2 lemons
2 teaspoons cornstarch
4 sticks plus 1 tablespoon unsalted butter, cut into tablespoons
Pinch of salt
1 teaspoon pure vanilla extract

Steps:

Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

ROSEMARY LEMON CAKE

Rosemary Lemon Cake image

This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.

Provided by Outta Here

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 teaspoon fresh rosemary, minced
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons olive oil
1/3 cup nonfat plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

Steps:

Preheat oven to 350°F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine first 5 ingredients in a bowl; set aside.
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
Add yogurt, extracts, egg and egg white; beat 1 minute.
Add flour mixture and beat at low speed until well blended.
Fold in zest and cranberries.
Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
Remove from oven.
Pierce cake with a fork.
Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
To serve, remove ring of pan and slide bottom onto a cake plate.