Lemon-Rosemary Coffee Cake

Health score
1%
Lemon-Rosemary Coffee Cake
140 min.
10
423kcal

Suggestions


Are you looking for a delightful treat that elevates your morning routine or brunch gathering? Look no further than our Lemon-Rosemary Coffee Cake! This unique cake combines the zesty brightness of fresh lemons with the aromatic essence of rosemary, creating a flavor profile that is both refreshing and comforting. With each bite, you'll experience a wonderful balance of sweetness and a hint of herbal complexity that is simply irresistible.

Perfectly baked to a golden brown, this coffee cake boasts a tender crumb that is achieved through the careful blending of high-quality ingredients. The addition of creamy lemon curd in the center adds an extra layer of lusciousness, making this cake not only a treat for your taste buds but also a feast for the eyes. As the aroma rises while baking, your kitchen will be filled with the delightful scents of citrus and herbs, inviting everyone to the table.

Whether you're serving it as a morning meal, a brunch centerpiece, or a charming dessert, this Lemon-Rosemary Coffee Cake is bound to impress your guests and family alike. Top it off with a light dusting of powdered sugar for that classic coffee cake touch, and don’t forget the fresh rosemary and lemon slices for garnish. With a deliciously unique twist on a traditional favorite, it's time to savor a slice of sunshine!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 cup butter very cold cubed
  • 0.8 cup buttermilk 
  • large eggs 
  • cups flour all-purpose
  • 1.5 teaspoons rosemary fresh chopped
  • 10 oz lemon curd 
  • large lemons 
  • 10 servings powdered sugar 
  • sprigs garnishes: rosemary lemon fresh
  • 0.5 teaspoon salt 
  • 1.3 cups sugar 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking paper
  • oven
  • knife
  • whisk
  • wire rack
  • stand mixer
  • springform pan

Directions

  1. Preheat oven to 35
  2. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
  3. Grate zest from lemons to equal 1 Tbsp.
  4. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
  5. Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended.
  6. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
  7. Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer.
  8. Add baking powder and baking soda; beat at low speed until well blended.
  9. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.
  10. Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.
  11. Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
  12. Bake at 350 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
  13. Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.
  14. *Greek yogurt may be substituted.

Nutrition Facts

Calories423kcal
Protein4.61%
Fat27.71%
Carbs67.68%

Properties

Glycemic Index
36.91
Glycemic Load
32.17
Inflammation Score
-4
Nutrition Score
6.6560868543127%

Flavonoids

Eriodictyol
6.94mg
Hesperetin
9.07mg
Naringenin
0.18mg
Luteolin
0.62mg
Kaempferol
0.01mg
Myricetin
0.16mg
Quercetin
0.37mg

Nutrients percent of daily need

Calories:422.69kcal
21.13%
Fat:13.31g
20.47%
Saturated Fat:8.06g
50.36%
Carbohydrates:73.12g
24.37%
Net Carbohydrates:71.48g
25.99%
Sugar:51.57g
57.3%
Cholesterol:44.98mg
14.99%
Sodium:398.99mg
17.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.98g
9.96%
Vitamin C:17.23mg
20.88%
Selenium:11.12µg
15.88%
Vitamin B1:0.22mg
14.69%
Folate:52.93µg
13.23%
Vitamin B2:0.19mg
11.41%
Manganese:0.18mg
9.21%
Iron:1.51mg
8.41%
Vitamin B3:1.53mg
7.67%
Vitamin A:347.93IU
6.96%
Phosphorus:68.9mg
6.89%
Fiber:1.64g
6.58%
Calcium:62.38mg
6.24%
Vitamin B5:0.33mg
3.29%
Potassium:106.39mg
3.04%
Copper:0.06mg
2.93%
Magnesium:10.85mg
2.71%
Vitamin B6:0.05mg
2.62%
Vitamin E:0.39mg
2.61%
Vitamin B12:0.15µg
2.44%
Zinc:0.34mg
2.28%
Vitamin D:0.33µg
2.23%
Source:My Recipes