Rosemary-Lemon Bundt Cake with Candied Rosemary

Introduction

I first tried this Rosemary-Lemon Bundt Cake with Candied Rosemary for a family gathering, and it quickly became a favorite. The fresh, aromatic rosemary combined with the bright citrus of lemon creates a unique flavor that is both comforting and refreshing. The cake itself is incredibly moist and tender, thanks to the sour cream in the batter. But what really makes this cake special is the candied rosemary garnish, which not only adds an elegant touch but also brings a sweet herbal note that perfectly complements the lemony cake. My family couldn’t get enough, and I’ve since made it several times, perfecting it each time. Whether for a special occasion or a cozy dessert after dinner, this cake is always a hit.

Why You’ll Love Rosemary-Lemon Bundt Cake with Candied Rosemary

This Rosemary-Lemon Bundt Cake with Candied Rosemary is a delightful dessert that’s perfect for any occasion. Here’s why you’ll love it:

• Unique Flavor Combination: The pairing of rosemary and lemon is both fresh and aromatic, with the herb providing an earthy depth that balances out the bright and zesty lemon. It’s a flavor combo that’s unexpected but totally delicious.
• Moist and Tender Cake: The sour cream in the batter ensures the cake is incredibly moist and tender, making each bite melt in your mouth.
• Elegant Presentation: The candied rosemary adds a touch of elegance to the cake, making it perfect for special occasions or holiday gatherings. It’s a simple decoration that makes a big impact.
• Perfectly Balanced Sweetness: The cake isn’t overwhelmingly sweet, allowing the natural flavors of the rosemary and lemon to shine through, with the icing adding just the right amount of sweetness without overpowering the flavors.
• Versatile: This cake is perfect for a cozy afternoon tea, a holiday dessert table, or even a special brunch gathering. It pairs wonderfully with a cup of tea or coffee, and the leftovers (if there are any!) are just as delicious the next day.

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, plus 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

1. Make the Cake:
   • Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan, tapping out the excess flour.
   • In a bowl, whisk together flour, baking soda, and salt.
   • Using an electric mixer, beat butter, sugar, lemon zest, and rosemary on medium-high speed until light and fluffy (about 3–4 minutes).
   • Reduce mixer speed to medium. Add eggs one at a time, beating after each addition until incorporated. Add vanilla and lemon juice.
   • Reduce speed to low. Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture, and mix just until incorporated.
   • Pour batter into the prepared Bundt pan. Smooth the top and tap the pan on the counter to release air bubbles.
   • Bake for 50–60 minutes, shielding with foil after 30 minutes if needed. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
   • Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
2. Make the Candied Rosemary:
   • Line a baking sheet with parchment paper.
   • Whisk egg white until frothy. Place sugar in a separate bowl.
   • Lightly brush rosemary sprigs with egg white using a pastry brush. Dip sprigs in sugar to coat, then transfer to the prepared baking sheet.
   • Let dry for 1 hour.
3. Make the Icing:
   • In a bowl, whisk together confectioners’ sugar, vanilla, salt, and 1 tablespoon water. Add more water, 1 teaspoon at a time, until the icing is thick but pourable.
4. Assemble the Cake:
   • Spoon the icing over the cooled cake and let it set for 30 minutes.
   • Decorate with the candied rosemary before serving.

Nutrition Facts

• Servings: 12
• Calories per serving: 380
• Sugar: 43g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 90mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 30 minutes (including cooling time)
• Yield: 12 servings

How to Serve

• Serve with Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or tea. It’s perfect for an afternoon pick-me-up or a brunch gathering.
• Serve as a Dessert: This Bundt cake makes an elegant dessert for any occasion, especially during the holidays or at family celebrations.
• With Fresh Fruit: Add fresh berries or a side of fruit for a refreshing contrast to the rich cake.
• As a Gift: The cake’s beautiful presentation and unique flavor make it a perfect gift. Wrap it up in cellophane with a ribbon for a charming, homemade present.
• Leftovers: This cake keeps well for a few days at room temperature, so it’s great for snacks throughout the week.

Additional Tips

1. Don’t Overmix the Batter: When adding the dry ingredients and sour cream to the wet ingredients, mix just until incorporated. Overmixing can result in a dense cake.
2. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This will help create a smooth batter and ensure the cake bakes evenly.
3. Be Gentle with the Candied Rosemary: After coating the rosemary sprigs in egg white and sugar, handle them carefully to avoid breaking them. Let them dry completely to achieve the best texture.
4. Test for Doneness: The best way to test if the cake is done is by inserting a toothpick into the center. If it comes out with a few moist crumbs, the cake is ready.
5. Lemon Variation: If you prefer a more intense lemon flavor, add more lemon zest or a few extra tablespoons of lemon juice to the batter.

FAQ Section

1. Can I use dried rosemary instead of fresh? Fresh rosemary is best for this recipe as it provides the best flavor. If you must use dried rosemary, use half the amount since dried rosemary is more concentrated.
2. Can I make this cake ahead of time? Yes, the cake can be made up to 2 days in advance. Store it in an airtight container to keep it fresh.
3. Can I freeze the cake? Yes, you can freeze the cake without the icing or candied rosemary. Wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to 3 months. Thaw it overnight before serving.
4. Can I use a different kind of pan? You can use a different pan, but be sure to adjust the baking time accordingly. This recipe is designed for a 12-cup Bundt pan.
5. Can I skip the candied rosemary? While the candied rosemary adds a beautiful touch, you can skip it and simply serve the cake with a dusting of powdered sugar or a drizzle of icing.
6. What should I do if my cake is not done after 60 minutes? If the cake isn’t done after 60 minutes, cover it with foil and bake for an additional 5-10 minutes. Test it again with a toothpick.
7. Can I use regular whipped cream instead of sour cream? Sour cream adds moisture and a slight tang to the cake, but if you don’t have any, you can substitute with yogurt or buttermilk.
8. How can I make this cake more lemony? To intensify the lemon flavor, add more lemon zest or replace some of the sour cream with lemon juice.
9. Can I make this cake without the icing? Yes, you can serve the cake without the icing. It’s delicious on its own or with a dusting of powdered sugar.
10. How can I make this cake gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup with regular flour.

Conclusion

This Rosemary-Lemon Bundt Cake with Candied Rosemary is a delightful dessert that balances sweetness with aromatic herbs, making it

perfect for any occasion. Its tender crumb, bright citrus flavor, and beautiful presentation will make it the star of your dessert table. Whether you serve it for a family gathering, a holiday feast, or as a gift, this cake is sure to leave a lasting impression. Enjoy every bite of this elegant and flavorful treat!

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