Print

The Rosemary-Lemon Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This elegant Rosemary-Lemon Bundt Cake combines the bright, zesty flavors of lemon with the earthy aroma of rosemary. Topped with a glossy icing and garnished with candied rosemary, this show-stopping dessert is perfect for winter gatherings or cozy family celebrations.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature (plus extra for pan)
  • 3 cups all-purpose flour, spooned and leveled (plus extra for pan)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 3 tablespoons finely chopped rosemary
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream, at room temperature

For the Candied Rosemary:

  • 1 large egg white
  • 1/2 cup granulated sugar
  • 6 sprigs rosemary

For the Icing:

 

  • 1 1/3 cups confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 1 tablespoon water (plus more as needed)

Instructions

  • Make the Cake:
    • Preheat the oven to 350°F. Butter and flour a 12-cup Bundt pan, ensuring all crevices are coated. Tap out the excess flour.
    • In a bowl, whisk together flour, baking soda, and salt.
    • Using an electric mixer, beat butter, sugar, lemon zest, and rosemary on medium-high speed until light and fluffy (about 3–4 minutes).
    • Reduce the mixer speed to medium. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon juice.
    • Lower the speed to low. Alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until incorporated.
    • Pour the batter into the prepared Bundt pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
    • Bake for 50–60 minutes, shielding the cake with foil after 30 minutes if it browns too quickly. A toothpick inserted into the center should come out with a few loose crumbs.
    • Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Make the Candied Rosemary:
    • Line a baking sheet with parchment paper.
    • Whisk the egg white until frothy. Place the sugar in a separate bowl.
    • Using a pastry brush, lightly coat rosemary sprigs with egg white, then roll them in sugar to coat evenly.
    • Arrange the sprigs on the prepared baking sheet and let them dry for 1 hour.
  • Make the Icing:
    • In a bowl, whisk together confectioners’ sugar, vanilla extract, salt, and 1 tablespoon of water.
    • Adjust the consistency by adding more water, 1 teaspoon at a time, until the icing is thick but pourable.
  • Assemble the Cake:
    • Once the cake is completely cool, spoon the icing over the top, letting it drip beautifully down the sides.
    • Allow the icing to set for about 30 minutes.
    • Decorate with candied rosemary before serving.

Notes

  • For best results, use fresh rosemary for its aromatic flavor.
  • The cake can be baked a day in advance and stored in an airtight container. Add the icing and garnish just before serving.
  • Candied rosemary adds a festive touch but can be omitted if pressed for time.

Nutrition

Find it online: https://easyfoodflash.com/the-rosemary-lemon-bundt-cake/