If you love the bright, zesty flavor of lemon paired with the earthy fragrance of fresh herbs, then you are going to absolutely adore this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe. It’s a beautifully moist, tender cake that highlights the aromatic punch of rosemary combined with vibrant lemon zest and juice, all baked into a classic Bundt shape. The crowning glory? Delicate sprigs of candied rosemary that add a sweet, crunchy texture and an elegant, irresistible garnish. This cake is proof that simple ingredients can come together to create something truly special and unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking this stunning cake. Each element plays a crucial role: butter brings richness, lemons add freshness, and rosemary infuses an herbal aroma. Together, they balance perfectly in flavor and texture.
- Unsalted butter (1 1/2 cups/3 sticks): Bring to room temperature for a creamy, smooth batter.
- All-purpose flour (3 cups plus extra): Make sure to spoon and level for accurate measurement and a tender crumb.
- Baking soda (1 teaspoon): Helps the cake rise beautifully.
- Kosher salt (1 1/2 teaspoons): Enhances all the flavors.
- Granulated sugar (2 cups): Sweetens the cake just right while aiding in texture.
- Lemon zest (1 tablespoon): Punches up the cake with bright citrus notes.
- Lemon juice (2 tablespoons): Adds moisture and acidity for balance.
- Finely chopped rosemary (3 tablespoons): Distributes herby fragrance throughout the batter.
- Large eggs (6): Bind the ingredients and give structure.
- Pure vanilla extract (1 tablespoon): Adds subtle warmth and complexity.
- Sour cream (1 cup): Keeps the cake moist and tender with a slight tang.
- Large egg white (1): For brushing on rosemary sprigs, helping sugar stick.
- Granulated sugar (1/2 cup): Used for candying the rosemary sprigs.
- Rosemary sprigs (6): Fresh and fragrant to candy for garnish.
- Confectioners’ sugar (1 1/3 cups): For making the silky glaze.
- Pure vanilla extract (1/4 teaspoon): Adds flavor depth to the glaze.
- Pinch of kosher salt: Balances the sweetness in the glaze.
- Water (1 tablespoon plus more if needed): To thin the glaze to perfect drizzle consistency.
How to Make Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the flour, baking soda, and kosher salt in a medium bowl. This ensures the leavening and seasoning are evenly distributed, which is key to the perfect crumb.
Step 2: Cream Butter and Sugar with Lemon and Rosemary
Using an electric mixer on medium-high speed, beat the room temperature butter, granulated sugar, lemon zest, and finely chopped rosemary until the mixture is light, fluffy, and fragrant—this will take about 3 to 4 minutes and is the foundation of your flavor.
Step 3: Incorporate the Eggs, Vanilla, and Lemon Juice
Reduce the mixer speed to medium and add eggs one by one, beating well after each addition to create a smooth batter. Then, add the vanilla extract and fresh lemon juice, mixing just to combine for a burst of citrus aroma.
Step 4: Alternate Adding Dry Ingredients and Sour Cream
Switch your mixer to low speed and gradually add the dry flour mixture and sour cream in alternating batches, beginning and ending with the flour. Mix only until just combined to maintain tender, moist texture.
Step 5: Prepare Bundt Pan and Pour Batter
Grease your Bundt pan generously with butter and dust it lightly with flour to prevent sticking. Pour the batter evenly into the pan and smooth the top. Give the pan a few gentle taps against your countertop to release any trapped air bubbles.
Step 6: Bake Until Golden
Bake in a preheated oven for about 50 to 60 minutes. If the cake starts browning too quickly, shield it with foil after 30 minutes. The cake is done when a toothpick inserted in the center comes out with just a few loose crumbs clinging to it.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This helps it set perfectly and prevents breaking.
Step 8: Candy the Rosemary Sprigs
Whisk the egg white in a small bowl until frothy. Use a pastry brush to lightly coat each rosemary sprig with the egg white. Then, roll the sprigs in granulated sugar until well coated. Place them on a baking sheet and let them dry for about an hour. This simple step creates beautiful, crisp garnishes bursting with sweetness and herbal aroma.
Step 9: Make the Glaze and Decorate
In a separate bowl, mix the confectioners’ sugar, vanilla, a pinch of kosher salt, and water, adding the water slowly until your glaze is smooth and drizzly. Drizzle the glaze evenly over the cooled cake, then artfully arrange the candied rosemary sprigs on top. The contrast of tart lemon, fragrant rosemary, rich cake, and shimmering glaze will leave everyone swooning.
How to Serve Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Garnishes
The candied rosemary sprigs make a stunning garnish that adds a touch of elegance and a delightful bite of sweetness—the perfect complement to the citrusy cake. You can also sprinkle extra lemon zest or a light dusting of confectioners’ sugar for an added pop of color.
Side Dishes
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a luscious contrast. For drinks, a cup of hot herbal tea or a chilled glass of lightly sparkling lemonade enhances the bright lemon and rosemary flavors wonderfully.
Creative Ways to Present
Consider serving slices on pretty floral plates with extra candied rosemary alongside as edible decoration. For a festive touch, layer slices with lemon curd between for a mini trifle-like experience, or plate slices with fresh berries and a drizzle of honey to turn it into an elegant dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe tightly covered at room temperature for up to three days to retain moisture and freshness. If you prefer, keep it loosely covered to keep the crunchy candied rosemary intact.
Freezing
Wrap the cake tightly in plastic wrap and then foil to freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator to maintain its texture and flavor without any sogginess.
Reheating
If you like your cake slightly warmed, heat individual slices in a microwave for 10-15 seconds or in a low oven (about 300°F) wrapped loosely in foil for 10 minutes. This will revive the cake’s moist texture without compromising the candied rosemary garnish.
FAQs
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice is preferred in this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe because it gives a brighter, more natural citrus zing that enhances the cake’s flavor.
What if I don’t have a Bundt pan?
If you don’t have a Bundt pan, a tube pan or two 9-inch round cake pans will work well. Just adjust the baking time accordingly and test for doneness with a toothpick.
How long does the candied rosemary last?
If stored in an airtight container at room temperature, candied rosemary sprigs can stay crisp for up to a week, making them a perfect make-ahead garnish.
Can I substitute the sour cream?
You can substitute sour cream with an equal amount of Greek yogurt for a slightly tangier cake, which still keeps the moist and tender crumb intact.
Is this cake suitable for special occasions?
This Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe has a lovely elegance and bright flavor profile that makes it perfect for celebrations, brunches, or an impressive homemade gift.
Final Thoughts
This Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is truly a treasure to have in your baking repertoire. Its unique combination of flavors and textures will brighten any day and delight your friends and family. I wholeheartedly encourage you to give this recipe a try—it’s perfect for sharing, savoring, and making sweet memories together.
Print
Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Rosemary-Lemon Bundt Cake with a tender crumb, infused with fresh rosemary and bright lemon zest and juice. Topped with beautifully candied rosemary sprigs, this cake combines fragrant herbs and citrus for a perfectly balanced, aromatic dessert perfect for any occasion.
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
Glaze
- 1 1/3 cups confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
- 1 tablespoon water (plus more as needed)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter, then lightly dust it with flour to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until thoroughly combined.
- Cream butter and sugar: Using an electric mixer, beat the room temperature butter, granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add eggs and flavorings: Reduce mixer speed to medium and add eggs one at a time, beating well after each addition to incorporate fully. Then add the vanilla extract and lemon juice.
- Combine wet and dry ingredients: Lower the mixer speed to low. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix just until incorporated to avoid overmixing.
- Pour batter into pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan on the countertop gently to release any air bubbles.
- Bake the cake: Place the Bundt pan in the oven and bake for 50 to 60 minutes. After 30 minutes, if the cake’s top is browning too quickly, shield it loosely with aluminum foil. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then invert onto a wire rack and let it cool completely before glazing or serving.
- Prepare for candied rosemary: Line a baking sheet with parchment paper.
- Beat egg white: In a small bowl, whisk the egg white until frothy but not stiff.
- Coat rosemary sprigs: Using a pastry brush, lightly brush each rosemary sprig with the frothy egg white, then dip into granulated sugar to coat all sides. Place the coated sprigs onto the prepared baking sheet.
- Dry candied rosemary: Let the sugared rosemary sprigs dry at room temperature for about 1 hour until they are crisp and hardened.
- Make the glaze: In a bowl, whisk together confectioners’ sugar, vanilla extract, a pinch of kosher salt, and 1 tablespoon water. Add additional water a little at a time as needed to achieve a smooth, pourable glaze.
- Glaze the cake: Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides.
- Decorate and serve: Garnish the glazed cake with the candied rosemary sprigs for an elegant finishing touch. Slice and serve.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- If you don’t have sour cream, you can substitute with plain Greek yogurt.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a deeper lemon flavor, consider adding a teaspoon of lemon extract along with the vanilla.
- Ensure candied rosemary is completely dry before decorating to avoid sogginess.
