The Rosemary Lemon Polenta Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.
You are probably wondering where is the rosemary in the cake since you don't see anything green in the photos. This particular recipe is really interesting because it gives you an option between using rosemary or lavender - which will give different the cake a different aroma and flavour. I have a fresh rosemary plant but choose to use dried lavender as its been a while since I have baked with lavender. Besides, I have always wanted to make a lavender cake.
The lavender flowers steeped in the buttermilk blends well with the lemon and makes the cake both aromatic and refreshing. This cake has fine, moist crumbs and a melt in the mouth type of texture.
I baked half the recipe in a loaf tin and this is my scaled down list of ingredients. Please go to Angela of The Charmed Cupcake for the full recipe.
- 1/2 cup buttermilk
- 1 tablespoons minced fresh rosemary or fresh lavender blossoms, or 3/4 tablespoons dried lavender blossoms
- 1/4 cup finely ground polenta or cornmeal
- 113 g unsalted butter, room temperature
- 1/2 cup + 2 tbsp sugar (I used about half this amount)
- 2 large eggs
- 1/2 tablespoon grated lemon zest
- 3/4 teaspoons vanilla extract
- 1 cup + 2 tbsp unbleached all-purpose flour
- 1 teaspoons baking powder
- 1/4 heaped teaspoon baking soda
- Pinch of salt
- 1/6 cup sugar
- 1/6 cup freshly squeezed lemon juice
- 1/6 cup water
- 1 tablespoons minced fresh rosemary or fresh lavender blossoms or 3/4 tablespoons dried lavender blossoms
This is for Herbs on Saturday hosted by Lavender and Lovage.