As Hospitality Co-ordinator at my childs school, it is my responsibility to organize various events throughout the year – one small way to let our teachers know how much we appreciate them. I realized while sitting in a recent PTO meeting, that I had completely forgotten about the Valentine Desserts that parents bring and place in the staff room for teachers to enjoy at their leisure throughout the day. Although Valentines has been a part of the schedule of yearly events for as long as I have been at the school, I surreptitiously changed it to a Spring Dessert Day, cleverly co-ordinated with the first day of spring, and baked Lemon Rosemary Cakes to honor, acknowledge and give thanks to our teachers for all they do.
LEMON ROSEMARY CAKES
2 1/2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons lemon zest
1/4 cup lemon juice
3 tablespoons chopped fresh rosemary
4 eggs lightly beaten
1 cup buttermilk
Heat oven to 325F and lightly grease a muffin tin or fill with paper liners.
Whisk flour, cornmeal, baking powder, baking soda and salt in a medium bowl. Beat butter, sugar, lemon zest, lemon juice and rosemary until light and fluffy. Beat in eggs. Alternately beat in flour mixture and buttermilk.
Divide mixture among muffin cups and bake until wooden pick comes out clean, 20 to 24 minutes. Let cakes cool in pan on a rack 10 minutes, and top with Sugar Glaze. Let glaze soak into cakes 1 hour before serving.
1 cup sugar
1/3 cup lemon juice
1 tablespoon chopped rosemary
Bring all ingredients to a boil, stirring until sugar dissolves. Keep warm until glazing cakes.
Recipe adapted from Louisiana Cooking, June 2012