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.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch round cake pan, or line it with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

Mix in the finely chopped rosemary and lemon zest until evenly distributed.

Step 6

In a small bowl or measuring cup, combine the fresh lemon juice and milk.

Step 7

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.

Step 8

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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.

Step 11

To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.

Step 12

Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Step 13

Garnish with a few fresh rosemary sprigs if desired. Slice and serve!

Nutrition Facts

Serving size	(1279.4g)

Amount per serving	% Daily Value*
Calories	4134.3

Total Fat 165.5g	0%
Saturated Fat 98.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 960.1mg	0%
Sodium 2369.7mg	0%
Total Carbohydrate 635.0g	0%
Dietary Fiber 11.3g	0%
Total Sugars 431.1g
Protein 49.0g	0%

Vitamin D 173.7IU	0%
Calcium 358.7mg	0%
Iron 17.7mg	0%
Potassium 846.4mg	0%

*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.

Source of Calories

Fat: 35.3%

Protein: 4.6%

Carbs: 60.1%