Lemon & Rosemary Cake with White Chocolate Glaze


Lemon & Rosemary Cake with White Chocolate Glaze

Lemon & Rosemary Cake with White Chocolate Glaze


  • 230 grams All Purpose Flour (Maida)
  • 1-1/2 teaspoons Baking powder
  • 1/2 teaspoons Salt
  • 100 grams Butter , softened
  • 150 grams Caster Sugar
  • 2 Whole Eggs , or Flaxmeal Egg Replacer
  • 1/2 cup Curd (Dahi / Yogurt)
  • 3 tablespoons Lemon juice
  • 1-1/2 teaspoons Lemon zest
  • 1-1/2 teaspoons Rosemary , fresh herb, minced
  • 100 ml Hung Curd (Greek Yogurt)
  • 100 grams White Chocolate , melted
  • 2 teaspoons Lemon juice

How to make Lemon & Rosemary Cake with White Chocolate Glaze

  1. To begin making the Lemon Rosemary Cake recipe, we will first preheat the oven to 180 C.
  2. Sift the flour, salt and baking powder together. Keep aside.
  3. In a large bowl or the bowl of a the stand mixer, beat in the butter and sugar until light and fluffy, gradually add in the eggs (flax meal egg replacer) and beat until fluffy. Gradually add in the yogurt, rosemary lemon rind, lemon juice and flour in that order and beat until all the ingredients are well combined.
  4. Pour the mixture into mini bundt pans or large bundt pans or spring foam pan and bake in the preheated oven for about 30 minutes until the crust is golden and when a tester is inserted in the center comes out clean.
  5. Remove the cake from the oven and allow it to cool completely. While the cake has almost cooled, you can proceed to prepare the glaze.
  6. In order to prepare the glaze, whisk together all the ingredients required and pour over the cooled cake just before you are ready to serve. 
  7. You can also serve the Lemon Rosemary Cake as it is or along with the Greek Yogurt Glaze.

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