Morning in America Rosemary Lemon Teacake
It just takes a single sprig of fresh rosemary to add a haunting autumnal note to this simple lemon cake. It’s quick, easy and not too sweet for a gentle morning wakeup or for warming a chilly afternoon. Lovely with tea or coffee.
Ingredients
- For the cake:
- 1 cup unsweetened almond milk you may use soy
- 1 fresh lemon juice and zest
- 1-1/2 cups unbleached all-purpose flour
- 1/2 teaspoon aluminum-free baking powder
- 3/4 teaspoon baking soda
- 1/4 cup grapeseed canola or other neutral oil
- 2/3 cup evaporated cane sugar
- 1 teaspoon fresh rosemary leaves minced fine
- For lemon glaze:
- 1-1/2 cups powdered sugar sifted
- juice of 1 lemon
Instructions
- Preheat oven to 350°F. Lightly oil an 8-inch cake pan.
- In a large bowl, stir together almond or soy milk and lemon juice. Mixture will curdle slightly. Don’t fret. Set aside.
- Meanwhile, in a separate bowl, combine flour, baking powder, baking soda, lemon zest and minced rosemary.
- Add oil sugar, vanilla, lemon juice and zest to almond or soy milk mixture. Whisk briefly to emulsify.
- Add dry ingredients to wet and stir until just combined. Gently pour batter into cake tin.
- Bake for 30 minutes or until cakes is golden, puffed and slightly pebbly on top. It should spring back when lightly touched.
- Let it cool in the pan before turning out.
- Garnish with a dusting of powdered sugar and a sprig of rosemary or a drizzle of lemon glaze.
- For the glaze:
- Combine powdered sugar and juice in a small bowl. Stir until thick and smooth.
- Drizzle over cake and let it set for 10 to 15 minutes. Glaze will harden to a pretty gloss.