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Tuesday, January 19, 2016
Rosemary-Lemon Verbena Tea Cake
I know what you're thinking...what a combination for a cake! I admit that lemon and rosemary sound an odd combination in a baked good, but you have to give this cake a try! Perfect for the spring and summer months, it will scent your cottage with the smell of seasons to come. It somehow enhances your mood just taking in the aroma wafting from the oven.
I have rosemary growing all year here in California, but if you don't have a plant, just visit your local grocer. You're sure to find a few sprigs of it in the fruit and vegetable aisle next to the lemon verbena.
You can use mini bundt cake pans and freeze your little cakes for upcoming tea with friends. Freeze without the glaze and glaze right before you're ready to serve!
(Note:If you use mini bundt pans you will need to adjust the baking time. In my oven it would be approximately 20 minutes)
1 package yellow cake mix (you can use sugar free mix)
1 cup water
1 package vanilla pudding mix (you can use sugar free)
1/2 cup oil (I use canola)
2 tablespoons lemon juice
1 tablespoon fresh rosemary, finely chopped
2 tablespoons lemon verbena, finely chopped
Mix all ingredients for 2 1/2 minutes and pour into a lightly greased bundt pan.
Bake in a 350 oven for approximately 40 minutes. Cool 15 minutes then remove and add glaze.
1 cup powdered sugar
2 tablespoons lemon juice
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