Glazed Lemon & Rosemary Cake Squares
Get your summer on … or any season really! Lemons are liquid sunshine!
Ready to bake this week? Let’s go!
Don’t let this yummy-looking cake fool you; health benefits forthcoming! Lemon, known for its bright, tangy flavor and vibrant aroma, is a versatile citrus fruit rich in vitamin C and antioxidants. It adds a refreshing zest to both sweet and savory dishes, enhancing flavors with its natural acidity. Rosemary, an aromatic herb with needle-like leaves, boasts a piney, earthy fragrance and a slightly peppery taste. It’s prized not only for its culinary uses but also for its potential health benefits, including anti-inflammatory and antimicrobial properties. Together, lemon and rosemary create a delightful harmony of citrusy brightness and herbal depth in culinary creations, such as these Glazed Lemon & Rosemary Cake Squares. Fear not, there are many more recipes to choose from at the Mountaintop Kitchen blog if lemon isn’t your thing; maybe these cake squares will even change your mind! They’re that good!
Brighten up your day with Glazed Lemon and Rosemary Cake Squares—where zesty lemons and fragrant rosemary team up in a delectable dance of flavors. These moist, tangy squares are topped with a luscious glaze that’s guaranteed to make your taste buds tango. Perfect for a tea party, a dessert table, or just any day, these delightful squares bring a sunny burst of citrus and a hint of herbal sophistication to every bite. Get ready to impress your friends, confuse your enemies, and elevate your baking game with this sensational treat!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
For the cake:
1 ⅓ cups granulated sugar (270 grams)
3 tbsps lemon zest (about 3 large lemons)
½ tbsp fresh rosemary, minced
¼ tsp pure vanilla extract
½ cup vegetable oil (120 ml)
1 large egg
2 yolks
3 tbsps freshly squeezed lemon juice (about 3 large lemons) (45 ml)
⅔ cup sour cream (160 grams)
2 cups cake flour, sifted (240 grams)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
For the glaze:
1 cup confectioners’ sugar (120 grams)
5-7 tsps freshly squeezed lemon juice (Add juice to consistency of your choice.)
To make the cake: Preheat the Oven: Preheat your oven to 350°F. Grease an 8x8x2-inch pan with cooking spray or softened butter, then line the bottom with parchment paper.
Prepare the Sugar Mixture: In a large mixing bowl, combine the sugar, lemon zest, and minced rosemary. Using your fingers, rub the zest and rosemary into the sugar until it’s fully incorporated. Add the vanilla extract and vegetable oil, whisking to combine.
Add the Eggs: Add the egg and yolks one at a time, whisking well after each addition.
Then add the lemon juice and sour cream, whisking until fully incorporated.
Combine Dry Ingredients: In three installments, sift the flour, baking powder, baking soda, and salt into the bowl of wet ingredients and gently fold in until just combined. Don’t over-mix.
Bake the Cake: Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 to 33 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Cake: Place the pan on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake onto the rack, then place the rack on a baking sheet with sides.
To make the glaze: In a small bowl, combine the confectioners’ sugar and lemon juice. Whisk vigorously until the mixture is smooth.
Glaze the Cake: Gently pour the glaze over the warm cake, spreading it with an offset spatula so it drips over the edges. Allow the cake to cool to room temperature before serving.
Storage
This cake is incredibly moist and will keep well if tightly wrapped in plastic wrap. Store it on the counter for 3 to 5 days.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
8x8-inch square baking pan with 3-inch sides (This is the perfect size for a variety of brownies, bars, and traybakes.)
Ateco offset spatula set (These are perfect for applying icings and glazes or frosting your cakes.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicone oven mitts (I’ve burned my hands too many times with cloth mitts.)
Whisk (This is a standard for combining ingredients.)
Silicone spatula set (These are great for mixing ingredients, loading your piping bag with frosting, and doing other tasks.)
Wire cooling rack (Every kitchen needs at least two.)
Enjoy, The Mountaintop Baker from the Mountaintop Kitchen
Another delish treat --- and the perfect accompaniment to a large glass of iced tea. It's not even 10 a.m., and I'm craving one.