Description
This elegant Rosemary-Lemon Bundt Cake combines the freshness of lemon and the aromatic essence of rosemary in a moist, flavorful cake. Topped with a sweet icing and beautifully candied rosemary sprigs, this cake makes the perfect centerpiece for any winter gathering or cozy dessert table.
Ingredients
Scale
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
- 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 (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. 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.
- 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.
- 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.
- Assemble the Cake:
- Spoon the icing over the cooled cake and let it set for 30 minutes.
- Decorate with the candied rosemary before serving.
Notes
- Storage: The cake can be stored at room temperature for up to 3 days. Keep it in an airtight container to maintain its freshness.
- Candied Rosemary: If you don’t have fresh rosemary, you can substitute with dried rosemary, but fresh rosemary offers the best flavor and appearance.
- Make-Ahead: The cake and candied rosemary can be prepared a day in advance. Assemble the cake with the icing just before serving.
- Flavored Icing: For a variation, add a few drops of lemon juice or zest to the icing for a more pronounced citrus flavor.
- Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 390
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg