Rosemary Lemon Cake
Delight your senses with this Rosemary Lemon Cake, a fragrant and tender treat that perfectly balances zesty citrus and aromatic herbs. Infused with fresh rosemary and vibrant lemon zest, this recipe brings a sophisticated twist to a classic loaf cake. The moist and fluffy crumb, enriched with whole milk and butter, is complemented by a bright lemon glaze that adds just the right touch of sweetness. Ideal for brunch, dessert, or an afternoon tea, this cake is as beautiful as it is delicious, especially when garnished with fresh rosemary sprigs. With simple, easy-to-follow steps and a bake time of just 50 minutes, this delectable cake is sure to become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter
- 1.25 cups Granulated sugar
- 3 large Eggs
- 1 tablespoon Fresh rosemary, finely chopped
- 2 teaspoons Lemon zest
- 0.25 cups Lemon juice
- 0.5 cups Whole milk
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
- 2 sprigs Fresh rosemary sprigs (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or butter. Line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, 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.
Stir in the lemon juice.
Gradually add the dry ingredients into the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the dry ingredients). Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the cake 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 about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze evenly over the top of the cooled cake. Allow the glaze to set for 10-15 minutes before slicing.
Garnish with fresh rosemary sprigs if desired. Serve and enjoy!
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 574.9 g | 209% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 380.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 305 mg | 23% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 779 mg | 17% | |
*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.
