Lemon Rosemary Cake Recipe

Name: Lemon Rosemary Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/4 teaspoon kosher salt (or other coarse salt); 1 1/2 teaspoons baking powder; 1 teaspoon rosemary, minced; 1 tablespoon lemon zest, minced (or lemon veranca); 1/2 cup buttermilk; 1 teaspoon vanilla; 3 eggs; 1 1/4 cups sugar; 1/4 cup heavy cream; For the glaze; 1 cup powdered sugar; 1 tablespoon milk; 4 teaspoons lemon juice

Servings: persons

2 cups flour
1/4 teaspoon kosher salt (or other coarse salt)
1 1/2 teaspoons baking powder
1 teaspoon rosemary, minced
1 tablespoon lemon zest, minced (or lemon veranca)
1/2 cup buttermilk
1 teaspoon vanilla
3 eggs
1 1/4 cups sugar
1/4 cup heavy cream
For the glaze
1 cup powdered sugar
1 tablespoon milk
4 teaspoons lemon juice

1
Preheat oven to 350-degrees F.
2
Grease and flour a bundt pan.
3
In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
4
In a small bowl whisk together buttermilk and vanilla.
5
In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
6
In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
7
Pour batter into prepared pan.
8
Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
9
To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
10
Place cake on serving dish and drizzle glaze over cooled cake.

950

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 1/4 teaspoon kosher salt (or other coarse salt), 1 1/2 teaspoons baking powder, 1 teaspoon rosemary, minced, and more.

Yes, Lemon Rosemary Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Cake

How did you like this recipe?

Frequently Asked Questions