Description
This Rosemary-Lemon Bundt Cake is a delightful blend of fragrant rosemary and bright lemon flavors, complemented by a moist, tender crumb. Topped with a sweet glaze and garnished with candied rosemary, this cake is perfect for any occasion where a fresh, aromatic dessert is desired.
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, 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
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 the pan: Preheat your oven to 350°F (175°C). Generously butter a Bundt pan, then dust it lightly with flour, tapping out any excess. This ensures the cake will release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside to be incorporated into the batter later.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes. This aerates the batter for a tender crumb.
- Add flavorings and eggs: Mix in the lemon zest, lemon juice, chopped rosemary, and vanilla extract into the creamed butter and sugar. Then add the eggs one at a time, beating well after each addition to maintain a smooth batter.
- Combine wet and dry ingredients: Alternately add the flour mixture and sour cream to the batter in three additions, beginning and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing.
- Pour and bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for approximately 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the Bundt pan from the oven and allow the cake to cool in the pan for about 15-20 minutes. Then invert the cake onto a wire rack to cool completely before glazing.
- Candy the rosemary: While the cake cools, prepare the candied rosemary. Lightly beat the egg white until frothy but not stiff. Dip the rosemary sprigs into the egg white, then roll them in granulated sugar to coat thoroughly. Place them on a parchment-lined baking sheet and let them dry at room temperature until crisp, about 1-2 hours.
- Make the glaze: In a bowl, whisk together confectioners’ sugar, vanilla extract, a pinch of kosher salt, and 1 tablespoon of water. If the glaze is too thick, add water a few drops at a time until it reaches a pourable consistency.
- Glaze and garnish: Drizzle the glaze evenly over the cooled Bundt cake. Decorate with the candied rosemary sprigs for an elegant and flavorful finish. Allow the glaze to set before slicing and serving.
Notes
- Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for best mixing results.
- Use fresh rosemary for the best aromatic flavor; dried rosemary will not work well in this recipe.
- If you prefer a stronger lemon flavor, feel free to increase the lemon zest by an additional teaspoon.
- Store cake in an airtight container at room temperature for up to 3 days; it can also be refrigerated for up to a week.
- Candied rosemary can be prepared ahead of time and stored in an airtight container to maintain crispness.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives, though note this may alter texture and flavor slightly.
