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
Scale
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.
