If you are searching for a cake that brilliantly balances fresh, zesty lemon with aromatic rosemary, then this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is the perfect dessert to add to your baking repertoire. This cake is a tender, moist masterpiece that combines the brightness of lemon zest and juice with the earthy, pine-like fragrance of rosemary. The highlight is undeniably the candied rosemary garnish, which adds a delightful crunch and sugar-dusted elegance to each slice. Every bite offers a beautiful harmony of flavors and textures that feel both comforting and unexpected, perfect for sharing with loved ones or elevating your afternoon tea.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each element plays a crucial role in building the cake’s irresistible flavor and texture. From butter providing richness, to the fresh rosemary infusing a unique aroma, these staples come together simply yet brilliantly.
- Unsalted butter: Room temperature butter ensures a smooth, creamy batter that keeps the cake moist.
- All-purpose flour: The foundation for structure, spooned and leveled to avoid a dense crumb.
- Baking soda: Helps the cake rise to light and fluffy perfection.
- Kosher salt: Enhances all the other flavors exactly where you want them.
- Granulated sugar: Sweetens and tenderizes the cake while creating that golden crust.
- Lemon zest and juice: Bursting with citrus brightness that cuts through the richness.
- Fresh rosemary: Finely chopped to infuse a fresh, herbaceous note throughout the cake.
- Eggs: Six large eggs bring binding power and moisture for a tender crumb.
- Pure vanilla extract: Adds warmth and depth just below the surface of flavors.
- Sour cream: Provides tang and extra moisture, keeping the cake incredibly soft.
- Egg white and sugar for candied rosemary: Used to gracefully coat the rosemary sprigs before baking for a crystalline finish.
- Confectioners’ sugar, vanilla, salt, and water for glaze: Combine for a subtle, sweet drizzle that finishes the cake beautifully.
How to Make Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Step 1: Prepare Dry Ingredients
Begin by whisking together your flour, baking soda, and kosher salt in a bowl. This step ensures your leavening is evenly distributed, which is key to achieving a perfect rise and a tender crumb texture in your cake.
Step 2: Cream Butter, Sugar, Lemon, and Rosemary
Using an electric mixer, beat the butter, granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed. Continue until the mixture looks light and fluffy, usually about 3 to 4 minutes. This creaming stage is where the magic starts—trapping tiny air pockets that help your cake rise beautifully while infusing the batter with that irresistible lemon-rosemary fragrance.
Step 3: Add Eggs, Vanilla, and Lemon Juice
Slow the mixer to medium speed and add eggs one at a time, making sure each one is fully incorporated before adding the next. Then pour in the vanilla extract and lemon juice. This combination builds flavor layers and retains tenderness in the finished cake.
Step 4: Combine Flour Mixture and Sour Cream
Switch to low speed and alternate adding the flour mixture with the sour cream—start and end with the flour. Mix just until everything comes together without overworking the batter, which can lead to a tough texture. This balance keeps your cake moist and tender.
Step 5: Pour Batter and Bake
Carefully pour the batter into a buttered and floured Bundt pan. Smooth the top with a spatula and gently tap the pan on your counter to release any trapped air bubbles. Pop the pan into a preheated oven and bake for 50 to 60 minutes, shielding the cake with foil after 30 minutes if it’s browning too quickly. Test doneness by inserting a toothpick into the center—it should come out with loose crumbs but no wet batter.
Step 6: Cool the Cake
Let the cake cool in the pan for about 10 minutes to set its shape, then invert it onto a wire rack to cool completely. Cooling fully is essential before glazing or decorating to maintain perfect texture.
Step 7: Candy the Rosemary
Whisk an egg white until frothy. Lightly brush your rosemary sprigs with the egg white using a pastry brush, then dip them into granulated sugar, coating thoroughly. Transfer the sugared sprigs to a baking sheet lined with parchment. Allow them to dry for at least one hour until crisp and crystalized, the final touch that makes this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe truly special.
Step 8: Prepare the Glaze and Decorate
Mix confectioners’ sugar, a splash of vanilla extract, a pinch of kosher salt, and enough water to reach a drizzle consistency. Drizzle this over the cooled cake and finish by artfully placing the candied rosemary sprigs on top. The glaze adds a subtle sweetness while the candied rosemary provides that signature crunch and fragrant decoration.
How to Serve Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
Garnishes
The cake is beautiful on its own with the candied rosemary, but you can elevate it by adding a few fresh rosemary sprigs or extra lemon zest on the side. A light dusting of confectioners’ sugar just before serving adds a delicate wintry feel that guests can’t resist.
Side Dishes
This cake pairs wonderfully with a cup of Earl Grey tea or a bright citrusy herbal tea that complements the lemon and rosemary notes. For a decadent treat, serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the cake’s subtle tartness and herbal hints.
Creative Ways to Present
Try slicing the cake and serving on individual dessert plates with a small drizzle of homemade lemon syrup and scattered candied rosemary bits for a restaurant-worthy presentation. You can even arrange a lemon-thyme salad or fresh berries alongside to brighten the platter visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap your Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days while maintaining its moist texture and vibrant flavor.
Freezing
For longer storage, wrap the cake in plastic wrap and then in aluminum foil to prevent freezer burn. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving to enjoy its fresh-baked taste.
Reheating
If you prefer a slightly warm slice, gently reheat in a microwave for 10 to 15 seconds or in a low oven (300°F) for about 5 to 7 minutes. Avoid overheating to keep the cake moist and prevent the glaze from melting too much.
FAQs
Can I use dried rosemary instead of fresh?
While fresh rosemary offers a bright, vibrant flavor essential to this recipe, you can substitute with dried rosemary at about half the amount. Just be sure to chop it finely and understand it will provide a more muted, less aromatic note.
Is there a substitute for sour cream?
If you don’t have sour cream on hand, full-fat Greek yogurt or crème fraîche makes an excellent substitute, offering similar moisture and tang to keep the cake tender and flavorful.
How do I know when the cake is done?
The best way is to insert a toothpick into the center. If it comes out with a few loose crumbs but no raw batter, your cake is perfectly baked. Also, the cake should start to pull away slightly from the edges of the pan.
Can I make this cake dairy-free?
This recipe relies on butter and sour cream for texture and flavor, but you can experiment using dairy-free butter and coconut or almond yogurt as a substitute. Just keep in mind slight variations in taste and moisture may occur.
How do I store the candied rosemary once made?
Keep the candied rosemary in an airtight container at room temperature. It should stay crisp for several days, or you can gently re-crisp them in the oven if they soften.
Final Thoughts
There is something truly magical about the way the fresh lemon and rosemary play together in this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe. It’s a stunning dessert that feels both rustic and fancy, simple yet sophisticated enough to impress. I hope you enjoy baking and sharing this delicious cake that brings sunshine and herbaceous charm to your table with every bite.
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Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Rosemary-Lemon Bundt Cake combines the zesty brightness of lemon with the aromatic freshness of rosemary, baked to perfection in a classic Bundt pan. Topped with crunchy, sweet candied rosemary sprigs, this cake is an elegant and flavorful treat 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
- Prepare dry ingredients: In a bowl, whisk together flour, baking soda, and kosher salt until fully combined and set aside.
- Cream butter mixture: Using an electric mixer, beat the unsalted butter, granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add eggs and flavorings: Reduce mixer speed to medium and add the eggs one at a time, beating after each addition until fully incorporated. Then, mix in the vanilla extract and lemon juice thoroughly.
- Combine dry and wet ingredients: Lower mixer speed to low and alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Prepare the Bundt pan: Butter and flour the Bundt pan generously to prevent sticking. Pour the batter into the prepared pan, smoothing the top and tapping the pan gently on the counter to release any air bubbles.
- Bake the cake: Place the Bundt pan in a preheated oven at 350°F (177°C) and bake for 50 to 60 minutes. After 30 minutes, if the cake is browning too quickly, loosely cover it with foil. The cake is done when a toothpick inserted in the center comes out with loose crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare candied rosemary: Preheat oven to 200°F (93°C) and line a baking sheet with parchment paper. In a small bowl, whisk the egg white until frothy. Place the granulated sugar in a separate shallow bowl.
- Coat rosemary sprigs: Using a pastry brush, lightly brush each rosemary sprig with the egg white, then dip them into the sugar to coat evenly. Place the sugared rosemary on the baking sheet and allow to dry for 1 hour, or until crisp.
- Make the glaze: In a small bowl, whisk together confectioners’ sugar, pure vanilla extract, a pinch of kosher salt, and water, adding additional water by teaspoons as needed until the glaze reaches a smooth, pourable consistency.
- Decorate and serve: Drizzle the glaze over the cooled Bundt cake, then garnish with the candied rosemary sprigs just before serving for an elegant finish.
Notes
- Ensure all dairy ingredients like butter and sour cream are at room temperature for smooth batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use fresh rosemary for the best aroma and flavor in both the cake and candied garnish.
- The glaze consistency can be adjusted with more or less water depending on your preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
