Rosemary & Lemon Infused Cake Recipe

Once the simple syrup is cool, transfer it to a jar and chill it in the refrigerator. Meanwhile, preheat your oven to 350 degrees.

Sift together the flour, baking powder, and salt in a medium bowl; set this aside. In the bowl of a stand mixer, beat the 3/4 cup sugar, 4 tablespoons butter, and 4 tablespoons canola oil together until the mixture is smooth and lightened.

Transfer the baked cake, still in its pan, to a wire rack and let it cool completely. Once cool, use a sharp knife to poke the cake several times across the top.

Drizzle about 1/2 cup of the chilled rosemary simple syrup evenly over the poked cake. Cover the cake and place it in the refrigerator for a couple of hours or even overnight, allowing the syrup to soak in.

For the rosemary glaze, whisk together the 2 cups confectioners' sugar, 1/2 teaspoon vanilla, and 3-4 tablespoons of the rosemary simple syrup until smooth and pourable.