Lemon Rosemary Cake
Brighten your dessert table with this Lemon Rosemary Cake, a luscious and fragrant treat that perfectly balances zesty citrus and earthy herbal notes. This moist and tender cake is infused with fresh lemon zest, juice, and finely chopped rosemary, creating a flavor profile that’s both refreshing and sophisticated. Topped with a tangy lemon glaze and garnished with sprigs of rosemary for a rustic touch, this cake is as beautiful as it is delicious. Simple yet elegant, it’s perfect for special occasions, teatime gatherings, or a light, after-dinner indulgence. With easy-to-follow steps and a bake time of just 50 minutes, this recipe is a must-try for citrus lovers and anyone looking to elevate their baking repertoire. Keywords: Lemon Rosemary Cake, citrus cake, lemon dessert, rosemary cake recipe, easy baking recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 1 tablespoon Fresh rosemary, finely chopped
- 2 tablespoons Lemon zest (from about 2 lemons)
- 0.33 cups Fresh lemon juice
- 0.5 cups Whole milk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 handful Fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the finely chopped rosemary and lemon zest until evenly distributed.
In a small bowl or measuring cup, combine the fresh lemon juice and milk.
Add the dry ingredients to the wet mixture in three parts, alternating with the lemon juice and milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Garnish with a few fresh rosemary sprigs if desired. Slice and serve!
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 635.0 g | 231% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 431.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 359 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
