Lemon and rosemary cake

Recipe for five 20 x 11 cm sand cake tins

Used Karow-Products

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Zusatzinformation

All the ingredients for the sand cake mixture should be at room temperature.

Steps

Step 1 - Lemon and rosemary sand mixture

Beat the whole egg, sugar and salt for approx. 10 minutes until frothy. Add the melted butter, olive oil, lemon zest paste and rosemary extract and carefully fold in. Add the milk and mix again. Finally, mix the wheat flour with the baking powder, sieve and carefully fold into the mixture. Pour the sand mixture into the greased moulds and bake.

Baking temperature: 180 °C, baking time: approx. 35-45 minutes
 
Lemon icing

Mix the icing sugar with the lemon zest paste to make a smooth glaze.

Structure

Coat the cooled cakes with the lemon icing and decorate with lemon slices and sprigs of rosemary as desired.

All ingredients

Lemon-rosemary sand mixture
Vollei0,600 kg
Zucker0,600 kg
Salz0,008 kg
Butter, aufgelöst0,250 kg
Olivenöl0,250 kg
Milch0,475 kg
Karow Rosmarinextrakt0,008 kg
Karow PCL Zitronenschalen-Paste, fein0,210 kg
Weizenmehl, T4051,250 kg
Backpulver0,035 kg
Gesamt3,686 kg
Zitronen-Glasur
Puderzucker0,500 kg
Karow PCL Zitronenschalen-Paste, fein0,030 kg
Gesamt0,530 kg


As of 27.08.2025 SR / R135. We share our reciepes as a source of inspiration. All information is supplied without liability and all obligation is excluded due to faulty, incomplete or outdated information.