This cake is unexpectedly good. Chopping a bunch of rosemary and saying it's going into a sweet cake will have people questioning but only until they eat this. The cake is crumby and almost like a cornbread. True to form, it's not too sweet and goes well with the strawberry compote on top. It can easily be served as a dessert or for a brunch as well. All around, it's a winner.
This cake was a long time coming for me. I clipped it out about two years ago and just now got around to making it. It comes from Sunday Suppers, a beautiful blog that makes me wish I could attend just one of their events someday.
Recipe thanks to Sunday Suppers.
{Ingredients You'll Need for the Cake}
- 2 sticks unsalted butter at room temperature
- 2 cups turbinado sugar
- 4 eggs
- 1/4 c. lemon zest
- 1/4 c. rosemary leaves, chopped
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup lemon juice
- 3/4 cup buttermilk
- 1 1/2 teaspoons vanilla extract
{Ingredients You'll Need for the Strawberry Compote}
- 4 pints strawberries, hulled
- a splash of vanilla extract
1. Preheat your oven to 350 and then grease and flour a 9x13. Cream the butter and sugar until light and fluffy for about 5 minutes. Next add in your eggs then the zest and rosemary.
2. In another bowl combine the flour, baking powder, baking soda, and salt. In yet another bowl combine the lemon juice, vanilla and buttermilk. Alternate adding the wet and dry ingredients to the butter, beginning and ending with the flour.
3. Pour the mixture into the pan and bake for 45 minutes or until a wooden toothpick comes out clean.
4. For the compote combine the strawberries and vanilla in a saucepan and cook on medium for 5-10 minutes, allowing all the juices to come out. Allow to cool to room temperature before serving over the cake!
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