Cornmeal Rosemary Cake with Lemon Fondant
Elevate your dessert game with this Cornmeal Rosemary Cake with Lemon Fondant, a delightful fusion of rustic charm and zesty sophistication. This moist, tender cake combines the hearty texture of cornmeal with the aromatic earthiness of freshly chopped rosemary, creating an unexpected yet harmonious pairing. A touch of lemon zest in the batter adds a bright, citrusy undertone, while the glossy lemon fondant draped over the top provides a sweet-and-tart finish that’s simply irresistible. Perfectly balanced and made with simple ingredients, this cake bakes to golden perfection in just 35 minutes and serves as an elegant choice for any gathering or weekday indulgence. Whether for tea time or dessert, this unique combination of flavors is sure to impress and leave your guests asking for the recipe.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 120 grams Cornmeal
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Fine sea salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 units Large eggs
- 1 tablespoon Fresh rosemary (finely chopped)
- 120 milliliters Whole milk
- 2 teaspoons Lemon zest
- 150 grams Powdered sugar
- 2.5 tablespoons Fresh lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the chopped rosemary and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the lemon fondant by whisking together powdered sugar and fresh lemon juice until smooth and glossy.
Once the cake is completely cool, pour the lemon fondant over the top, allowing it to drizzle down the sides naturally.
Let the fondant set for 20-30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 38.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
