To prepare a delicious lemon and rosemary cake, we start by making the syrup. In a medium-sized saucepan, we add one cup of water and one cup of sugar, stirring gently to combine the ingredients. We place the saucepan over low heat and cover it with a lid, allowing it to simmer for 40-50 minutes. It is important not to lift the lid during this process to allow the flavors to develop. When the syrup has reached a slightly viscous consistency, we add the freshly squeezed juice of one lemon, stirring well. We let it simmer for a few more minutes, then add the fresh rosemary leaves. We turn off the heat and leave the saucepan covered so that the rosemary infuses the syrup.
Meanwhile, we turn our attention to preparing the cake. In a large bowl, we beat the eggs with the sugar until the mixture becomes light in color and fluffy. We gradually add the milk and oil, continuing to mix. Finally, we incorporate the flour mixed with baking powder, being careful not to form lumps. This mixture will be dense but easy to pour. We prepare a 28 cm diameter ring cake pan, lining it with parchment paper. We dampen the paper and squeeze it well to fit perfectly to the shape. We pour the mixture into the pan and level it evenly.
We preheat the oven to 200°C and bake the cake at this temperature for 5 minutes, then reduce to 180°C and continue baking for 40-50 minutes. We check with a toothpick if it is baked, and if it comes out clean, the cake is ready. After removing it from the oven, we let it cool slightly in the pan. If the parchment paper does not come off easily, we brush it with a damp brush or use wet hands to help detach it.
We place the cake on a platter and begin to brush it with the previously prepared syrup, using a brush. It is essential to do this slowly to allow the syrup to be gradually absorbed. This way, the cake will be moist but not soaked. We can decorate with fresh rosemary leaves and lemon slices, possibly soaked in syrup to enhance their flavor. This dessert not only looks splendid but also spreads an irresistible aroma, combining sweetness with citrus and herbal notes. Enjoy it alongside a cup of tea or coffee for a perfect treat!
Meanwhile, we turn our attention to preparing the cake. In a large bowl, we beat the eggs with the sugar until the mixture becomes light in color and fluffy. We gradually add the milk and oil, continuing to mix. Finally, we incorporate the flour mixed with baking powder, being careful not to form lumps. This mixture will be dense but easy to pour. We prepare a 28 cm diameter ring cake pan, lining it with parchment paper. We dampen the paper and squeeze it well to fit perfectly to the shape. We pour the mixture into the pan and level it evenly.
We preheat the oven to 200°C and bake the cake at this temperature for 5 minutes, then reduce to 180°C and continue baking for 40-50 minutes. We check with a toothpick if it is baked, and if it comes out clean, the cake is ready. After removing it from the oven, we let it cool slightly in the pan. If the parchment paper does not come off easily, we brush it with a damp brush or use wet hands to help detach it.
We place the cake on a platter and begin to brush it with the previously prepared syrup, using a brush. It is essential to do this slowly to allow the syrup to be gradually absorbed. This way, the cake will be moist but not soaked. We can decorate with fresh rosemary leaves and lemon slices, possibly soaked in syrup to enhance their flavor. This dessert not only looks splendid but also spreads an irresistible aroma, combining sweetness with citrus and herbal notes. Enjoy it alongside a cup of tea or coffee for a perfect treat!
Ingredients
For the Cake: we measure everything with a cup that has a capacity of 250 ml 2 eggs 1 cup of sugar 1/2 cup of oil or melted butter 1/2 cup of milk 2 cups of flour 1 packet of baking powder For the Syrup: 250 ml of water 250 g of sugar juice from 1/2 lemon 1-2 sprigs of fresh rosemary (dried rosemary works too)