Lemon Rosemary Almond Cake – CJ Katz Cookbook
This one is without a doubt, a keeper. Don’t be put off by the rosemary – the lemony notes really add to this delicious cake.
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Cooking tools:
- Springform pan
- Stand mixer
- Blender
- Microplane
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 1 cup granulated sugar
- 2 tbsp chopped fresh rosemary
- Finely grated zest of 2 lemons (don’t use less)
- ¾ cup soft butter
- 4 eggs
- ¼ tsp almond extract
- 1 ½ cups almond flour or finely ground almonds
- ½ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 1/2 cup milk
- ¼ cup water
- juice of 1 lemon
- 3 tbsp sugar
- 1 large sprig (about 10” long) fresh rosemary
- 1 cup icing sugar
- 3 tbsp milk
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