If you’re on the hunt for a show-stopping dessert that feels both fresh and elegantly rustic, you’re going to adore this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe. This cake perfectly balances bright, zesty lemon with fragrant rosemary in a moist, tender crumb that’s simply irresistible. Topped with a delicate glaze and those charming little candied rosemary sprigs, every forkful invites you in with layers of flavor and a hint of herbal brightness. Whether for a sunny brunch or an afternoon tea with friends, this cake is guaranteed to become one of your new favorites!
Ingredients You’ll Need
Getting this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe right starts with mixing simple, quality ingredients that each bring their own unique magic to the final cake. From the rich butter that adds moistness, to the fresh lemon zest that wakes up your palate, every item plays a vital role.
- Unsalted butter, 1 1/2 cups (3 sticks), room temperature: Provides a creamy base and tender crumb when beaten with sugar.
- All-purpose flour, 3 cups plus extra: The structural foundation for this cake, spooned and leveled for accuracy.
- Baking soda, 1 teaspoon: A gentle leavening agent for perfect rise and lightness.
- Kosher salt, 1 1/2 teaspoons: Enhances the flavors, balancing sweetness and herbal notes.
- Granulated sugar, 2 cups plus 1/2 cup: Sweetens the cake and is used to candy the rosemary sprigs.
- Lemon zest, 1 tablespoon plus 2 tablespoons juice: Brings a fragrant citrus punch that makes the cake lively and fresh.
- Fresh rosemary, 3 tablespoons finely chopped plus 6 sprigs: Infuses that signature piney, aromatic flavor into the cake and decorates it beautifully when candied.
- Large eggs, 6 plus 1 egg white: Eggs bind the ingredients and add richness; the extra white is for candied rosemary coating.
- Pure vanilla extract, 1 tablespoon plus 1/4 teaspoon: Deepens the flavor profile and adds warm undertones to both the cake and icing.
- Sour cream, 1 cup at room temperature: Keeps the cake moist and adds a subtle tang that complements the lemon.
- Confectioners’ sugar, 1 1/3 cups: Essential for the smooth, sweet icing glaze.
- Water, 1 tablespoon (plus more if needed): Used to thin the icing to the perfect consistency.
How to Make Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Step 1: Prepare Dry Ingredients
Start by whisking together the flour, baking soda, and kosher salt in a bowl. This ensures your leavening and seasoning are evenly distributed throughout the batter, which is crucial for that perfect rise and flavor balance.
Step 2: Cream Butter and Sugar with Lemon and Rosemary
Using an electric mixer, beat the butter with granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed for about 3 to 4 minutes until light and fluffy. This step incorporates air into your batter, making the cake tender, while infusing it with fresh herb and citrus aromas.
Step 3: Add Eggs, Vanilla, and Lemon Juice
Reduce the mixer speed to medium and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Follow up by mixing in the vanilla extract and lemon juice, which add both depth and brightness.
Step 4: Combine Dry Ingredients and Sour Cream
Turn the mixer to low, alternating between adding the flour mixture and sour cream, starting and ending with the flour. Mix just until combined. This gentle folding keeps the batter light, so your cake bakes up moist without being heavy.
Step 5: Bake the Cake
Pour the batter into a well-buttered and floured Bundt pan, smoothing the top with a spatula. Give the pan a gentle tap on the countertop to release any trapped air bubbles. Bake at 350°F for 50 to 60 minutes, checking after 30 minutes to cover with foil if it’s browning too quickly. Use a toothpick inserted into the center to test doneness — it should come out with only a few loose crumbs.
Step 6: Cool the Cake
Let the cake sit in the pan for 10 minutes to set before inverting it onto a wire rack to cool completely. Cooling fully prevents the icing from melting and helps the flavors settle beautifully.
Step 7: Make Candied Rosemary Sprigs
Whisk the egg white until frothy. Using a pastry brush, lightly coat each rosemary sprig with the egg white, then dip them into granulated sugar until coated. Place them on a parchment-lined baking sheet and let dry for one hour. These candied sprigs add a delightful crunch and stunning garnish.
Step 8: Prepare the Icing
In a small bowl, mix confectioners’ sugar, vanilla extract, a pinch of kosher salt, and about one tablespoon of water. Stir until smooth and add more water if you want a thinner glaze. Drizzle this over the cooled cake for a delicate, sweet finish.
Step 9: Assemble and Decorate
Once the icing sets lightly, artistically arrange the candied rosemary sprigs on top. The final look is elegantly rustic and undeniably inviting.
How to Serve Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Garnishes
Besides the beautiful candied rosemary sprigs that come with the recipe, feel free to add a handful of fresh lemon zest or even thin lemon slices for an extra pop of color and flavor. A light dusting of additional confectioners’ sugar just before serving adds a whimsical touch.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea, especially chamomile or mint, which complement the rosemary notes. For a brunch spread, serve alongside fresh berries or a creamy lemon curd to amplify the citrus theme.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a sprig of fresh rosemary for a charming presentation. For gatherings, slice the cake into smaller pieces and stack them on dessert platters with edible flowers to create a festive atmosphere.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap and keep at room temperature for up to 3 days. This keeps the cake moist and flavorful. Avoid refrigerating as it can cause the cake to dry out.
Freezing
If you want to make this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe in advance, wrap the fully cooled cake in layers of plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Reheating
To refresh leftover slices, warm them gently in a microwave for 10 to 15 seconds or in a low oven (around 300°F) for 5 to 7 minutes. This brings out the fresh citrus aroma again and softens the crumb just right.
FAQs
Can I use dried rosemary instead of fresh?
While dried rosemary is more concentrated and less vibrant, you can use it sparingly. Fresh rosemary is best because its oils infuse the butter and batter more effectively, giving that beautiful herbal nuance.
What if I don’t have a Bundt pan?
You can bake this cake in a well-greased 9×13-inch pan, but keep an eye on baking time—it may be slightly less. The Bundt pan’s shape helps with even cooking and stunning presentation, so it’s worth picking up if you love this recipe.
Is it necessary to candy the rosemary? Can I skip it?
The candied rosemary sprigs add a delightful crunch and sweetness that contrasts beautifully with the moist cake, plus they look gorgeous. However, if you prefer, you can simply garnish with fresh rosemary or a lemon glaze for a different but still delicious finish.
Can I substitute the sour cream?
Yes! Greek yogurt is a great alternative that gives similar moisture and tang. Just use the same amount and ensure it’s at room temperature for best mixing results.
How can I make the icing thicker or thinner?
For thicker icing, add more confectioners’ sugar a tablespoon at a time. To thin it out, add a few drops of water gradually until you reach the desired consistency for drizzling or spreading.
Final Thoughts
There’s something truly special about this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe—it’s a perfect blend of bright citrus and fragrant herbs in every bite. Once you try it, you’ll find it’s not just a dessert but an experience that charms your taste buds and looks stunning on any occasion. I can’t wait for you to bake it and share the joy with your loved ones!
Print
Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rosemary-Lemon Bundt Cake is a delightful combination of zesty lemon and fragrant rosemary flavors baked into a tender, moist cake. Topped with a sweet vanilla glaze and garnished with candied rosemary sprigs, this elegant dessert is perfect for special occasions or a sophisticated afternoon treat.
Ingredients
Cake
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus extra for pan
- 3 cups all-purpose flour, spooned and leveled, plus extra for pan
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons finely chopped rosemary
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup sour cream, at room temperature
Candied Rosemary
- 1 large egg white
- 1/2 cup granulated sugar
- 6 sprigs rosemary
Icing
- 1 1/3 cups confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
- 1 tablespoon water (plus more as needed)
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure they are evenly combined and to prevent any lumps in the batter.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter, granulated sugar, lemon zest, and chopped rosemary on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes, which aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Reduce the mixer speed to medium, add the six large eggs one at a time, beating well after each addition to fully incorporate. Then add the vanilla extract and lemon juice, mixing until combined.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low. Alternately add the flour mixture and sour cream to the batter, starting and ending with the flour mixture. Mix just until incorporated to avoid overmixing and tough cake.
- Prepare and Bake: Pour the batter into the prepared Bundt pan, smoothing the top and tapping the pan on the counter to release any air bubbles. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. After 30 minutes, if the cake begins to brown too quickly, tent loosely with foil. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare Candied Rosemary: Whisk the egg white until frothy. Lightly brush each rosemary sprig with the egg white using a pastry brush, then dip them in granulated sugar to coat evenly. Place the coated sprigs on a baking sheet lined with parchment paper and allow them to dry at room temperature for 1 hour until crisp.
- Make Icing: In a bowl, combine confectioners’ sugar, vanilla extract, a pinch of kosher salt, and 1 tablespoon of water. Mix well, adding more water a few drops at a time if needed, until the icing reaches a smooth, pourable consistency.
- Glaze and Decorate: Drizzle the icing evenly over the cooled cake. Decorate with the candied rosemary sprigs before serving for an elegant finishing touch.
Notes
- Ensure all ingredients, especially the butter, eggs, and sour cream, are at room temperature for a smoother batter.
- If you don’t have fresh rosemary, dried rosemary can be used but use half the amount to avoid overpowering the cake.
- The candied rosemary can be prepared a day ahead and stored in an airtight container for convenience.
- Use a Bundt pan with nonstick spray or butter and flour it well to ensure easy removal of the cake.
- To test doneness, insert a toothpick in the thickest part of the cake; it should come out with a few moist crumbs, not wet batter.
