A jar of preserved lemons, Meyer Lemon in olive oil, and Lemon Flake Sea Salt arrived to tantalize my taste buds and send me searching for recipes. . .
I have plans for all three after I rouse myself
from my lavender-induced stupor :)
Thank you, Michael Lee!
Most of the recipes I found were for savory recipes like Moroccan Chicken. I noticed the jar of Bella Cucina Preserved Lemons had a recipe on the tag for Lemon Pound Cake, so I decided to substitute preserved lemons for the lemon zest and juice in Lemon-Rosemary Coffee Cake.
Since we’re fans of rosemary, I also mixed rosemary with the sugar called for in the recipe, to stand overnight so it would impart a little additional rosemary flavor.
Lemon-Rosemary Coffee Cake,
recipe adapted from Southern Living
3 large lemons* (I substituted 2 wedges of preserved lemons rinsed and diced, with the pulp removed before dicing)
2 cups all-purpose flour
1 1/4 cups sugar* (I used rosemary sugar)
1/2 teaspoon salt
1/2 cup very cold butter, cubed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk* (I substituted Greek yogurt)
1 large egg
1 1/2 teaspoons chopped fresh rosemary
1 (10-oz.) jar lemon curd
Garnishes: fresh rosemary sprigs, lemon slices
Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.
*Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.
* Instead, I used 2 preserved lemon quarters, rinsed well. Remove pulp and save for another use. Dice fine and reserve 1 – 2 teaspoons.
Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.
Transfer remaining flour mixture to bowl of mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk (I used Greek yogurt), egg, and 1/4 cup lemon juice (I added my diced preserved lemons instead) ; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.
Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.
* Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.
*I stirred in the reserved diced preserved lemon with the flour mixture.
Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour).
Dust with powdered sugar
just before serving.
Grab a fork and and a slice . . .
Of course you can make this without preserved lemons, but they were a wonderful addition to this recipe adding a depth of lemon flavor! This coffee cake is even better and more moist the next day.