The Zingy Rosemary-Lemon Bundt Cake Recipe Everyone Loves

Fresh citrus zest and aromatic rosemary create a delightful twist in this rosemary-lemon bundt cake that promises pure comfort.

Herbs rarely shine so brightly in desserts like this elegant treat.

the bright lemon notes dance perfectly with delicate rosemary undertones, creating a sophisticated flavor profile.

Bakers seeking something beyond ordinary cake will adore this unique combination.

Each slice offers a sophisticated balance of herbal and sweet elements that surprise and delight.

the tender crumb and fragrant aroma make this bundt cake a standout dessert for any occasion.

You’ll want to savor every remarkable bite of this extraordinary cake.

FAQs

• What does rosemary bring to this cake's flavor?

Rosemary adds a subtle herbal note that complements the bright lemon, creating a sophisticated and unexpected flavor profile that elevates the traditional bundt cake.

• Can I use dried rosemary instead of fresh?

Fresh rosemary is recommended for the best flavor and texture. Dried rosemary can be used, but it will have a more intense and less nuanced taste, so use about half the amount of dried compared to fresh.

• How do I know if the candied rosemary is properly prepared?

The candied rosemary is ready when it feels dry and crisp to the touch, with a delicate sugar coating that gives it a sparkly, crystallized appearance. The sugar should adhere evenly to the rosemary sprigs.

Why Rosemary Lemon Bundt Cake Feels Special

• Craft a Showstopping Dessert: Impress guests with a stunning Bundt cake that looks professional and tastes extraordinary, featuring elegant rosemary and bright lemon flavors that elevate your baking game.
• Versatile Culinary Adventure: Explore unique herb-infused baking by incorporating fresh rosemary, creating a sophisticated dessert that bridges savory and sweet with unexpected flavor combinations.
• Simple Yet Sophisticated Technique: Master candied rosemary garnish, transforming a basic cake into a gourmet masterpiece with minimal extra effort and maximum visual impact.
• Crowd-Pleasing Celebration Cake: Perfect for special occasions like brunches, afternoon tea, or elegant gatherings where you want a memorable dessert that sparks conversation and delights taste buds.

Everything Needed for Lemon Bundt Cake Bakes

• All-Purpose Flour: The foundation of the cake that provides structure and texture.
• Baking Soda: A leavening agent that helps the cake rise and become light.
• Salt: Enhances the overall flavor of the cake and balances the sweetness.

• Butter: Creates a rich and tender crumb with deep flavor.
• Sugar: Adds sweetness and helps create a golden brown exterior.
• Eggs: Bind the ingredients together and provide moisture and structure.
• Sour Cream: Adds tanginess and helps keep the cake moist and soft.
• Vanilla Extract, Lemon Juice: Provide depth and brightness to the cake's flavor profile.

• Lemon Zest, Rosemary: Fresh herbs that infuse the cake with bright and aromatic notes.
• Egg White, Granulated Sugar: Used to create candied rosemary for decorative and crunchy garnish.
• Confectioners Sugar, Vanilla Extract, Salt, Water: Ingredients for creating a smooth and glossy icing to finish the cake.

Steps for Making a Rosemary Lemon Bundt Cake

Step 1: Warm Up the Oven

Set your oven to a cozy 350°F and grab a 12-cup Bundt pan. Generously coat the entire pan with butter and flour, making sure to get into all those tricky little nooks and crannies.

Tap out any extra flour.

Step 2: Create the Dry Base

• All-purpose flour
• Baking soda
• Salt

Whisk them together until they’re perfectly blended.

Step 3: Whip Up the Flavor Base

• Softened butter
• Granulated sugar
• Fresh lemon zest
• Finely chopped rosemary

Beat these ingredients on medium-high speed until they become light, fluffy, and incredibly fragrant.

Step 4: Add Moisture and Richness

Reduce mixer speed to medium.

Gently add eggs one at a time, ensuring each is fully incorporated. Pour in vanilla extract and fresh lemon juice, mixing until smooth.

Step 5: Combine Wet and Dry

Lower mixer speed to low. Alternate adding the flour mixture and sour cream to the batter, starting and ending with flour.

Mix just until everything comes together – don’t overwork the batter!

Step 6: Prepare for Baking

Transfer the batter to your prepared Bundt pan.

Smooth the top with a spatula and give the pan a gentle tap on the counter to release any sneaky air bubbles.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes.

If the top starts browning too quickly, cover with foil after 30 minutes. The cake is done when a toothpick comes out with just a few moist crumbs.

Step 8: Cool Down

Let the cake rest in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Step 9: Craft Candied Rosemary

Line a baking sheet with parchment paper.

Whisk an egg white until frothy. Dip fresh rosemary sprigs into the egg white, then roll in granulated sugar.

Arrange on the baking sheet and let dry for an hour.

Step 10: Whip Up the Glaze

• Confectioners sugar
• Vanilla extract
• Pinch of salt
• Water

Adjust water gradually to create a thick, pourable consistency.

Step 11: Finish with Flair

Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Allow the glaze to set for about 30 minutes.

Step 12: Garnish and Serve

Decorate the cake with your candied rosemary sprigs. Slice, serve, and watch everyone’s eyes light up!

Notes for Bright and Aromatic Bundt Cake Fans

• Use exact measurements for flour, baking soda, and salt to ensure the cake's perfect texture and rise.
• Grate lemon zest carefully to avoid the bitter white pith, maximizing fresh citrus flavor.
• Cream butter and sugar until light and fluffy, which creates a tender, airy cake structure.
• Gently fold flour and sour cream into the batter, stopping as soon as ingredients are incorporated to maintain a soft crumb.
• Cover the cake with foil halfway through baking to prevent excessive browning while ensuring even cooking.

Fun Swaps for Lemon Bundt Cake Recipes

• Gluten-Free Herb Bundt: Replace wheat flour with almond or gluten-free blend, ensuring same measurement for a light, tender cake perfect for those avoiding gluten.
• Dairy-Free Citrus Version: Swap sour cream with coconut yogurt and use plant-based butter to create a creamy, zesty cake suitable for lactose-intolerant bakers.
• Orange-Thyme Alternative: Substitute lemon zest with orange zest and rosemary with fresh thyme leaves, creating a different aromatic herb-infused cake experience.
• Vegan Rosemary Cake: Use flax eggs, coconut cream, and vegan butter to transform the recipe into a plant-based friendly dessert that maintains rich flavors.

Pairings for Rosemary Lemon Cake Slices

• Elevate Citrus Beverage Pairing: Craft a zesty lemonade or light white wine spritzer to complement the cake's bright lemon and rosemary notes, cutting through its richness with refreshing acidity.
• Create Herbal Tea Match: Brew a delicate chamomile or lavender tea that mirrors the cake's herbal undertones, offering a subtle, aromatic counterpoint to the dessert's sweet profile.
• Design Creamy Accompaniment: Serve a dollop of honey-infused whipped cream or a scoop of vanilla bean ice cream, enhancing the cake's moisture and providing a cool, smooth contrast to its dense texture.

Storing Lemon Bundt Cake for Dessert

• Wrap the cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 5 days to maintain moisture and freshness.
• Carefully wrap the uniced cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding icing.
• Cut cake into portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for quick single-serving treats.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes to restore softness and bring out the cake's delicate flavors.

The Rosemary-Lemon Bundt Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 35 reviews

• Total Time: 2 hours 10 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delightful Rosemary-Lemon Bundt Cake emerges as a perfect harmony of zesty citrus and aromatic herbs. Fragrant rosemary and bright lemon intertwine, creating a sophisticated dessert that will transport your senses to Mediterranean landscapes.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 6 large eggs
• 1 cup sour cream

Butter and Fats:

• 1 1/2 cups (3 sticks) unsalted butter

Herbs, Zest, and Flavor Enhancers:

• 3 tablespoons finely chopped rosemary
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon pure vanilla extract

Leavening and Seasoning:

• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Bundt pan by thoroughly greasing and flouring a 12-cup mold, ensuring complete coverage of all intricate ridges at 350°F.
2. Combine dry ingredients by whisking flour, baking soda, and salt in a mixing bowl.
3. Cream butter with sugar, lemon zest, and rosemary using an electric mixer on medium-high speed until the mixture becomes airy and pale, approximately 3-4 minutes.
4. Gradually incorporate eggs into the butter mixture, one at a time, mixing thoroughly after each addition.
5. Blend in vanilla extract and fresh lemon juice until fully integrated.
6. Gently fold in flour mixture and sour cream alternately, starting and ending with flour, mixing minimally to maintain batter’s delicate texture.
7. Transfer batter into prepared Bundt pan, smoothing the surface and gently tapping to eliminate air pockets.
8. Bake for 50-60 minutes, covering with aluminum foil after 30 minutes if browning occurs too quickly.
9. Test cake doneness by inserting a toothpick, which should emerge with minimal crumbs.
10. Allow cake to rest in pan for 10 minutes, then carefully invert onto a wire rack for complete cooling.
11. Prepare candied rosemary by whisking egg white until frothy and placing sugar in a separate container.
12. Delicately brush rosemary sprigs with egg white, then roll in sugar for even coating.
13. Arrange sugared sprigs on a parchment-lined baking sheet, allowing them to dry for one hour.
14. Create icing by combining confectioners sugar, vanilla, salt, and water, adjusting consistency as needed.
15. Once cake is fully cooled, drizzle icing over the top, allowing elegant cascades down the sides.
16. Let icing set for approximately 30 minutes.
17. Garnish with candied rosemary sprigs before serving.

Notes

• Swap sour cream with Greek yogurt or dairy-free alternatives for a lighter, adaptable texture that maintains moisture.
• Replace some all-purpose flour with almond flour to create a gluten-free version with a nutty undertone.
• Use fresh rosemary sparingly to prevent overpowering the delicate lemon flavor, ensuring a balanced aromatic profile.
• Freeze candied rosemary for up to two weeks in an airtight container to have elegant cake decorations ready anytime.

• Prep Time: 1 hour 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 456 kcal
• Sugar: 23 g
• Sodium: 293 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 125 mg