Lemon Rosemary Olive Oil Bundts

Lemon rosemary olive oil mini bundts with a lemon glaze and topped with candied rosemary. These cakes are absolutely perfect. The flavors are extremely well balanced and work so softly and subtly well together, which can be difficult to achieve with how strongly aromatic lemon and rosemary are. The crumb is moist, the bundts are sweet (but not too sweet), and would be perfect with a cup of tea for breakfast. Another perk to making these is the rosemary simple syrup left over from candying the rosemary. I will definitely be using the syrup to make some lemon rosemary cocktails!

Lemon Rosemary Olive Oil Bundts
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
Zest of 2 lemons (Meyer lemons are preferable)
2 tablespoons lemon juice
Zest of 2 lemons
1/4 cup whole milk
*1/2 cup rosemary flavored extra virgin olive oil
*1/4 cup extra virgin olive oil
*(If you don't want to buy rosemary flavored olive oil, use 3/4 cup of extra virgin olive oil, plus 1 1/2 tablespoons finely chopped rosemary instead.)

Directions
Preheat oven to 350F. Heavily grease bundt pan (recipe yields enough for one large, or 6 mini bundts). In a medium bowl whisk together the flour, baking powder, and salt. In stand mixer beat sugar, vanilla, eggs, and zest until pale and aerated. Next beat in the milk and lemon juice. Then slowly beat in the oil. Remove bowl from stand mixer and fold in dry ingredients by hand until just incorporated. Pour batter into prepared pan and bake for 20-25 minutes (35 for large bundt), or until skewer comes out clean. Cool on rack for 10 minutes, then turn out and cool completely.

Adapted from: azcentral

Lemon Glaze
Ingredients
milk
1 cup powdered sugar, sifted
1 tablespoons fresh lemon juice
Milk to thin out if necessary

Directions
Whisk all ingredients together in small bowl and dip tops of bundts into glaze. I did this two times waiting for glaze to set in between each dip. If making a large bundt, just pour glaze over top.

Candied Rosemary
Ingredients
1 cup sugar
1 cup water
3 sprigs of rosemary
Sugar for dredging

Directions
In small saucepan combine cup of water and cup of sugar. Bring to boil, stirring until sugar is completely dissolved. Add sprigs and lower heat, simmering for 5 minutes. Remove sprigs and dry for two minutes on rack. Dredge sprigs in bowl of sugar until completely coated. Cut sprigs to appropriate size for your bunt.

Pin It