Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe

The Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is a delightful celebration of bright citrus and fragrant herbs baked into a moist, tender cake that feels like a warm hug. Imagine the fresh zing from lemon zest and juice blending perfectly with earthy rosemary, both in the batter and sparkling on top as candied sprigs. This cake not only looks stunning with its classic Bundt shape but also offers a sophisticated balance of flavors that feels elevated yet inviting—perfect for sharing over coffee, a special brunch, or an elegant dessert. Every bite bursts with buttery richness, just the right amount of sweetness, and that irresistible hint of rosemary that lingers happily on your palate.

Ingredients You’ll Need

What makes this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe truly shine is its thoughtfully chosen ingredients, each playing an essential role. From the creamy butter that creates a tender crumb to the fresh rosemary and lemon that impart those unforgettable aromatics, these simple staples come together to craft something truly special without fuss.

• Unsalted butter (1 1/2 cups / 3 sticks): Room temperature butter ensures a smooth, creamy batter and rich flavor throughout the cake.
• All-purpose flour (3 cups): The foundation for structure; spooned and leveled for accurate measurement and light texture.
• Baking soda (1 teaspoon): Gives the cake its perfect rise and lightness.
• Kosher salt (1 1/2 teaspoons): Enhances the flavors and balances the sweetness beautifully.
• Granulated sugar (2 cups): Sweetens the cake while helping it brown to a lovely golden crust.
• Lemon zest (1 tablespoon) and lemon juice (2 tablespoons): Provide vibrant citrus brightness that cuts through the richness.
• Finely chopped rosemary (3 tablespoons): Infuses the batter with a subtle piney aroma and herbaceous depth.
• Large eggs (6): Bind the ingredients together and add richness, volume, and tenderness.
• Pure vanilla extract (1 tablespoon): Rounds out the flavors with warm, sweet notes.
• Sour cream (1 cup): Adds tanginess and moisture for a soft, luscious texture.
• Egg white (1 large): Used to help the candied rosemary sugar adhere perfectly.
• Granulated sugar (1/2 cup) for candying: Coats the rosemary sprigs with a sweet, crunchy glaze.
• Rosemary sprigs (6): The star garnish that turns simple candied herbs into edible decorations.
• Confectioners’ sugar (1 1/3 cups): Forms the delicate, melt-in-your-mouth glaze that finishes the cake elegantly.
• Pure vanilla extract (1/4 teaspoon): Adds subtle warmth to the glaze.
• Pinch kosher salt: Balances the sweetness in the glaze.
• Water (1 tablespoon, plus more if needed): Adjusts glaze consistency to just the right pourable texture.

How to Make Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe

Step 1: Prepare Your Pan and Ingredients

Start by generously buttering and flouring your Bundt pan to ensure your cake releases beautifully after baking. Take your butter and sour cream out early so they reach room temperature; this makes mixing easier and results in a smooth batter. Preheat the oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. In the meantime, zest and juice your lemons, finely chop your rosemary, and measure all your dry ingredients to keep everything organized.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, and kosher salt in a medium bowl. This step ensures your leavening and salt are evenly distributed so your cake rises uniformly and has balanced flavor throughout.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter with 2 cups of granulated sugar until the mixture is light and fluffy. This aeration is crucial—it creates the tender crumb and the delightful rise we all love in a Bundt cake.

Step 4: Incorporate Eggs, Lemon, and Rosemary

Add eggs one at a time to your butter-sugar mix, beating well after each to fully combine. Then stir in lemon zest, lemon juice, chopped rosemary, and vanilla extract, letting the fresh citrus and herb notes infuse the batter with incredible fragrance.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Begin adding the dry ingredients in three parts, alternating with two additions of sour cream. Start and end with the dry ingredients. Mixing at moderate speed, be careful not to overmix; you want just enough to combine so the cake stays tender and moist.

Step 6: Pour Batter and Bake

Transfer the batter to your prepared Bundt pan, smoothing the top gently with a spatula. Bake at 350°F for about 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let your cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This resting time helps the cake set so it retains its beautiful shape.

Step 7: Prepare Candied Rosemary

While your cake is cooling, whisk the egg white until foamy and brush it over each rosemary sprig. Coat generously with 1/2 cup granulated sugar, shaking off any excess. Set the sprigs aside to dry; they’ll crystallize into stunning little garnishes that add sweetness and crunch.

Step 8: Make the Glaze

In a bowl, sift the confectioners’ sugar and mix it with vanilla extract, a pinch of salt, and enough water to create a smooth, pourable glaze. Drizzle or spoon the glaze decoratively over the cooled cake to add a delicate sweetness and a glossy finish.

Step 9: Garnish and Serve

Finally, decorate your glazed cake with the candied rosemary sprigs. Not only do they look elegant, but they also add a wonderful pop of flavor and texture that perfectly complements the moist lemon-rosemary cake beneath.

How to Serve Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe

Garnishes

For an extra touch of freshness, sprinkle a little extra lemon zest on top right before serving. The candied rosemary sprigs are the star garnish, providing not only a beautiful shimmer but a sweet, herbal crunch that elevates every bite.

Side Dishes

This Bundt cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a brunch setting, serve it alongside fresh berries or a lightly dressed green salad to balance the richness with bright, crisp flavors.

Creative Ways to Present

Try serving individual slices adorned with a small sprig of fresh rosemary and a thin lemon wheel for a charming, rustic look. Another fun idea is to plate it with a drizzle of homemade lemon curd or honey for added zest and sweetness, making your presentation just as delightful as the taste.

Make Ahead and Storage

Storing Leftovers

Store your leftover Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe in an airtight container at room temperature for up to three days. Keeping it in a cool, dry spot preserves the cake’s moisture and prevents the glaze from getting sticky or melting.

Freezing

You can freeze the cake (without the glaze and candied rosemary) wrapped tightly in plastic wrap and then foil for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the fridge before glazing and garnishing fresh to maintain that just-baked taste and texture.

Reheating

For a freshly baked feel, warm individual slices gently in the microwave for 15 to 20 seconds. Be careful not to overheat, as the cake is best enjoyed moist and tender, with the glaze just softening rather than melting completely.

FAQs

Can I use dried rosemary instead of fresh for this recipe?

While fresh rosemary gives the best flavor and texture, you can substitute dried rosemary at about one-third the amount, finely crushed. Just be mindful that dried rosemary is more potent and less fragrant than fresh.

Is it necessary to use sour cream in the cake batter?

Sour cream adds moisture and a subtle tang that balances the sweetness, giving the cake a tender crumb. You could swap it with Greek yogurt, but avoid using low-fat or non-dairy alternatives that may alter texture significantly.

How long can I leave the candied rosemary out before it loses its crunch?

The candied rosemary keeps best if used within a day or two. Over time, humidity can cause the sugar coating to soften, so it’s best to prepare these just before serving or the day before and store them in an airtight container.

Can I make this cake gluten-free?

Absolutely! Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum, and keep the rest of the ingredients the same. The texture may be a bit different but just as delicious.

What’s the best way to get the glaze smooth and not too runny?

Start with 1 tablespoon of water and add more very gradually—just a few drops at a time—until you reach a thick but pourable consistency. The glaze should coat the back of a spoon but still drip slowly for a lovely finish.

Final Thoughts

This Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is truly one of those treasures that feels both special and approachable. It brings bright, fresh flavors together with a buttery, tender crumb in an elegant Bundt shape that’s perfect for celebrations or casual gatherings alike. Give it a try, and I promise you’ll find yourself coming back to this recipe whenever you want to impress friends or just treat yourself to something wonderfully comforting and fragrant.

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