Rosemary, buttermilk and lemon cake


The idea of putting rosemary in a cake might seem a little bit odd at first, but the flavor is great and you should absolutely try it. I didn’t have to change anything from the original recipe on this one, except converting the measures to metric system. Also, the original poster used a food processor to mix up the ingredients but I did it by hand instead.

Ingredients (for a 23 cm cake mould)

  • 250g flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 160g sugar (a little less might work as well)
  • 110g butter
  • 2 eggs
  • 1/4 lemon juice
  • 1 lemon zest
  • 1 tbsp rosemary
  • 240 ml buttermilk



  • Add the baking powder and salt to the flour and keep aside
  • Whisk the butter and the sugar until light and fluffy
  • Add the eggs one by one, whisking well in between


  • Add the lemon juice and zest, as well as the chopped rosemary. I’ve tried using a food processor to chop the rosemary, but it’s too light and flies around instead of getting cut. If you’ve got fresh one, use a large kitchen knife. If dry but still whole (like me), your fingers or a mortar might be more efficient.
  • Add half of the buttermilk, a whisk just a bit, then half of the flour and whisk a little, then a little buttermilk, a little flour, etc. Don’t over-shake the batter, it doesn’t have to get perfectly homogeneous.


  • When ready, pour in a mould where a baking sheet has been set. Cook 40 minutes at 180° C.



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