Full Recipe
Author
Lauren Weisenthal | 2011-06-27
Description
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
