Introduction
When I first baked the Rosemary-Lemon Bundt Cake with Candied Rosemary, I knew it would be a hit. The house was filled with the warm, citrusy aroma of lemon and the earthy essence of rosemary. It was a dessert that blended sophistication with comfort, and my family couldn’t get enough of it. My husband declared it the perfect pairing for his evening tea, while the kids loved the candied rosemary, calling it “snow-dusted magic sprigs.” Whether for a holiday gathering or a simple family treat, this cake was a show-stopper.
Why You’ll Love This Rosemary-Lemon Bundt Cake
Unique Flavor Profile: The combination of zesty lemon and aromatic rosemary creates a sophisticated balance of sweet and savory.
Moist and Tender Texture: The sour cream in the batter ensures the cake is irresistibly moist and fluffy.
Stunning Presentation: Topped with glossy icing and sparkling candied rosemary, it’s as beautiful as it is delicious.
Perfect for Any Occasion: Whether for festive dinners, brunches, or afternoon tea, this cake shines.
Easy to Make: Despite its elegant appearance, the recipe is straightforward and beginner-friendly.
Ingredients
For the 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
For the Candied Rosemary:
1 large egg white
1/2 cup granulated sugar
6 sprigs rosemary
For the Icing:
1 1/3 cups confectioners’ sugar
1/4 teaspoon pure vanilla extract
Pinch kosher salt
1 tablespoon water (plus more as needed)
Instructions
Make the Cake
Preheat your oven to 350°F (175°C). Butter and flour a 12-cup Bundt pan, ensuring all crevices are coated. Tap out excess flour.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer, beat butter, sugar, lemon zest, and chopped rosemary on medium-high speed until light and fluffy (about 3–4 minutes).
Reduce the mixer speed to medium. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon juice.
Lower the speed to low. Gradually alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour. Mix just until incorporated.
Pour the batter into the prepared Bundt pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
Bake for 50–60 minutes, shielding the cake with foil after 30 minutes if it browns too quickly. A toothpick inserted into the center should come out with a few loose crumbs.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the Candied Rosemary
Line a baking sheet with parchment paper.
Whisk the egg white until frothy. Place the sugar in a separate bowl.
Using a pastry brush, lightly coat rosemary sprigs with egg white, then roll them in sugar to coat evenly.
Arrange the sprigs on the prepared baking sheet and let them dry for 1 hour.
Make the Icing
In a bowl, whisk together confectioners’ sugar, vanilla extract, salt, and 1 tablespoon of water.
Adjust the consistency by adding more water, 1 teaspoon at a time, until the icing is thick but pourable.
Assemble the Cake
Once the cake is completely cool, spoon the icing over the top, letting it drip beautifully down the sides.
Allow the icing to set for about 30 minutes.
Decorate with candied rosemary before serving.
Nutrition Facts
Servings: 12
Calories per Serving: 400
Preparation Time
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 1 hour 30 minutes
How to Serve
Serve with a dollop of freshly whipped cream for added decadence.
Pair with a hot cup of herbal tea or coffee for a cozy treat.
Garnish plates with extra candied rosemary for a festive touch.
Slice and serve as part of a dessert platter for holiday gatherings.
Dust lightly with powdered sugar for a winter wonderland vibe.
Additional Tips
Room Temperature Ingredients: Ensure all wet ingredients, especially butter and eggs, are at room temperature for smooth mixing.
Prep the Bundt Pan Well: Butter and flour the pan meticulously to prevent sticking.
Monitor Baking Time: Check the cake around the 50-minute mark to avoid overbaking.
Use Fresh Rosemary: Fresh rosemary provides the best aroma and flavor.
Candied Rosemary Shortcut: If short on time, you can skip the egg white and use water to moisten the sprigs before coating with sugar.
FAQ Section
Can I substitute fresh rosemary with dried rosemary?
Fresh rosemary is recommended for its vibrant flavor, but dried rosemary can be used in smaller amounts (1 tablespoon dried for 3 tablespoons fresh).
Can I make this cake ahead of time?
Yes! Bake the cake a day in advance and store it in an airtight container. Add icing and candied rosemary before serving.
Can I freeze the cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil before freezing. Thaw at room temperature and add icing and garnish later.
What’s a good substitute for sour cream?
Plain Greek yogurt is a great alternative to sour cream.
Can I use a different pan?
You can use a tube pan, but adjust the baking time and monitor closely.
Is the candied rosemary edible?
Yes, it’s edible and adds a sweet, herbal crunch to the cake.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend.
What if I don’t have a Bundt pan?
Use a loaf or round cake pan but adjust baking times accordingly.
Can I add other flavors to the cake?
Absolutely. Orange zest or a dash of almond extract could complement the lemon and rosemary beautifully.
This Rosemary-Lemon Bundt Cake with Candied Rosemary is a delightful blend of elegance and flavor. Its unique taste and stunning presentation make it a must-try recipe for bakers of all skill levels. Perfect for any occasion, this cake is sure to impress family and friends alike!