Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting

Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting is a perfect cake. Funny enough, making it is how I spent my summer. Ok, not quite, but I rarely tweak a recipe over and over until it’s perfect these days. I rely on instinct, semi-homemade, go to favorites, and takeout if I’m being honest. But this summer I decided I wanted to make a perfect cake. Here it is: Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting. What is a Chiffon Cake and Why is it so Great? For me, a chiffon cake is the ultimate. Chiffon cakes rely on beating egg whites separately from the rest of ingredients to achieve an almost sponge cake like texture. I prefer the chiffon family to the sponge cake family because chiffon cakes don’t skip the fat. This chiffon cake uses butter a combination of butter and olive oil to achieve a best of both worlds taste and texture. I also layer citrus on citrus throughout this cake, sometimes in unexpected places. My Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting could use store bought buttermilk, but instead, I combine milk with lemon juice so … Continue reading

Father’s Day Rosemary Rhubarb Upsidedown Cake

It’s tradition in my family to make a rhubarb pie for Father’s Day but this year I’m changing things up with my Father’s Day Rosemary Rhubarb Upsidedown Cake. Usually the timing of Father’s Day is perfect for the first rhubarb harvest (in Door Country, Wisconsin), which is probably how the tradition started. It doesn’t hurt that rhubarb is my dad’s very favorite, and the man is a dessert connoisseur. My mother has sweetly agreed to make this Father’s Day Rosemary Rhubarb Upsidedown Cake since I won’t be in Wisconsin myself this father’s day. Talk about a good recipe test, right? When I sent it to her, she had lots of questions about the recipe. The first had to do with the fact that this recipe features three kinds of flour, but I promise you, just like I did her, it’s for good reason. The all purpose offers loft, the almond sweetness and moistness, and the corn meal brings a slightly crunchy texture. The corn meal also offers a slightly savory note that is a wonderful partner to the savory rosemary caramel and creates a sort of rustic feel that is perfect in my Father’s Day Rosemary Rhubarb Upsidedown Cake. Because while … Continue reading