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
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
- 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.
