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