Today’s Lemon Rosemary Cake is from the September issue of Cooking Light. However, because I didn’t need a full Bundt cake, I halved the recipe and it as mini Bundts using my 6-cup Nordicware Mini Bundt pans. Bake time was about 25 minutes.
The little lemon rosemary cakes are tasty, and I’m looking forward to serving these little cuties for dessert. The flavor combination is outstanding and even though lemon rosemary sounds geared for adults, it’s one kids tend to enjoy just as much. My only complaint with this mini version is that the surface area of the crumb is so small that the cakes have thicker shells and are a little more muffin-like than I prefer. So next time, I’ll make the full cake. The flavors were perfect.