I LOVE this cake.  I love everything about it – from the texture that the cornmeal provides to the fact that it’s not too sweet, just sweet enough.  And who doesn’t love the combo of rosemary & lemon??  Give it a try.  It’ll become your new go-to Spring celebration!  

Ingredients

• 1-1/2 c flour
• 3/4 c cornmeal
• 1 T finely chopped fresh rosemary
• 1 T grated lemon zest
• 1 t baking powder
• 1/4 t salt
• 2/3 c mascarpone (see my substitute in Notes below)
• 4 eggs
• 1-1/3 c sugar
• 8 T unsalted butter, melted

For the lemon syrup

• 1/2 c lemon juice
• 1/3 c sugar

For the lemon fondant

• 1 T rosemary leaves, blanched (see below for instructions)
• 1-1/2 c powdered sugar
• 2 T lemon juice
• 4 T heavy cream
• 1 t grated lemon zest

Preheat oven to 350 degrees. Butter a 9″ cake pan, line with parchment paper, & butter paper.

In a bowl, combine the flour, cornmeal, chopped rosemary, lemon zest, baking powder & salt. In a large bowl, briefly whisk the mascarpone to loosen it. Add the eggs, one at a time, whisking to combine. Add the sugar & whisk until smooth. Using a rubber spatula, fold the dry ingredients, in 2 batches, into the wet ingredients, mixing until smooth. Stir in melted butter. Scrape the cake batter into the prepared pan & bake until a skewer comes out clean, about 40 minutes.

While cake is baking, make the lemon syrup. Combine the lemon juice & sugar in a small saucepan over medium heat & cook for a few minutes, stirring occasionally, until the sugar dissolves. Remove from heat.

Allow the cake pan to cool on a rack for 5 minutes before unmolding. To unmold, run a small knife around the cake. Place an inverted plate over the cake pan & invert the whole thing. Peel off the parchment paper, then place another inverted plate over the cake & invert the whole thing again. Remove the top plate & the cake will be right side up. With a wooden skewer, poke a few dozen holes all over the top of the cake. While the cake is still warm, brush the cake with the lemon syrup. Continue brushing, giving the syrup time to sink into the cake, until you’ve used all the syrup. Allow the cake to cool.

While the cake is cooling make the lemon glaze. In a bowl, whisk the powdered sugar, cream & lemon juice until smooth. Then whisk in the blanched rosemary leaves & the zest. When the cake is completely cool, pour the glaze over the top of the cake & allow it to drip off the sides. Allow the fondant to dry an hour or more before serving the cake.

To blanch the rosemary (this removes the bitter taste):

Bring a small saucepan of water to boil. Add the rosemary leaves & blanch them for 1 minute. Scoop them out & drop them immediately into a small bowl of ice water. Drain & spread the rosemary leaves on a paper towel to dry.

Mascarpone Substitute:

• 5-1/4 oz cream cheese
• 1/6 c heavy cream
• 1-1/3 T softened butter

Mix all ingredients together & use in place of mascarpone.

NOTES:

1. Instead of blanching rosemary, I add fresh rosemary leaves to top of cake as decoration. It’s pretty & delish!
2. Don’t pour all of glaze over top of cake. Pour a small amount on the cake to make it look pretty. Then serve the remaining amount at the table so people can add more if they like.