Imagine the golden afternoon light filtering through your kitchen window as the delightful scent of baking cake fills the air. This Rosemary-Lemon Bundt Cake with Candied Rosemary is not just a treat for the taste buds; it’s an invitation to slow down and enjoy the simple pleasures of homemade goodness. I created this cake on a quiet Sunday, feeling inspired by the fragrant rosemary rushing towards its peak freshness, and the zesty lemons waiting patiently on my countertop.
There’s an enchanting twist to this Bundt cake that elevates it from a classic dessert to a showstopper. The unique combination of tangy lemon and fragrant rosemary dances harmoniously, ensuring every bite offers a burst of flavor that delights. And let’s not forget the candied rosemary garnish, which not only adds a beautiful touch but also a whimsical crunch you wouldn’t expect. Perfect for family gatherings or a cozy afternoon treat, this cake will quickly become a staple in your homemade repertoire. Ready to bring a little magic into your baking? Let’s get started!
Why is Rosemary-Lemon Bundt Cake with Candied Rosemary special?
Uniquely Flavorful: The zesty lemon paired with earthy rosemary creates a taste that’s both refreshing and comforting, setting this cake apart from ordinary desserts.
Easy to Make: With simple ingredients and straightforward steps, you can whip up this cake even on a busy day without hassle.
Impressive Presentation: The candied rosemary topping not only enhances flavor but also adds a stunning visual appeal, making it perfect for parties.
Versatile Delight: Enjoy this cake as a dessert, breakfast treat, or even a snack – it’s delightful at any time of the day!
Crowd-Pleasing Treat: Whether for a family gathering or a cozy afternoon with friends, this cake is sure to impress and satisfy everyone’s sweet cravings.
Rosemary-Lemon Bundt Cake Ingredients
• Here’s everything you need to create your delightful Rosemary-Lemon Bundt Cake with Candied Rosemary.
For the Cake
- Unsalted butter – 1 1/2 cups (3 sticks), at room temperature, plus more for pan – ensures a rich flavor and tender crumb.
- All-purpose flour – 3 cups, spooned and leveled, plus more for pan – gives structure and a light texture to the cake.
- Baking soda – 1 tsp. – helps the cake rise for a fluffy finish.
- Kosher salt – 1 1/2 tsp. – enhances the overall flavor of the cake.
- Granulated sugar – 2 cups – sweetens the cake and contributes to its golden color.
- Lemon zest – 1 Tbsp. – adds an aromatic brightness that complements the cake beautifully.
- Lemon juice – 2 tablespoons – infuses tanginess into the batter, balancing the sweetness.
- Finely chopped rosemary – 3 Tbsp. – provides a fragrant herbal note that elevates the flavor profile.
- Large eggs – 6 – act as binding agents and contribute to the cake’s moistness.
- Pure vanilla extract – 1 Tbsp. – adds warmth and depth to the overall flavor.
- Sour cream – 1 cup, at room temperature – introduces moisture and a touch of tanginess to the cake.
For the Candied Rosemary
- Large egg white – 1 – helps sugar stick to the rosemary, creating a delightful crunch.
- Granulated sugar – 1/2 cup – for coating the rosemary, giving it a sweet, crackly crust.
- Fresh rosemary sprigs – 6 – used for candying, they add an extraordinary, whimsical touch.
For the Icing
- Confectioners’ sugar – 1 1/3 cups – provides sweetness and a smooth texture for the glaze.
- Pure vanilla extract – 1/4 tsp. – rounds out the icing’s flavor elegantly.
- Kosher salt – Pinch – balances the sweetness of the icing beautifully.
How to Make Rosemary-Lemon Bundt Cake
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Preheat: Begin by preheating your oven to 350°F. This ensures a warm environment for your cake to rise beautifully. While you wait, butter and flour a 12-cup Bundt pan, tapping out any excess flour.
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Mix Dry Ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, 1 tsp. of baking soda, and 1 1/2 tsp. of kosher salt until well combined. Set this mixture aside; it’s the foundation for your fluffy cake!
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Cream Butter Mixture: In a large bowl, beat 1 1/2 cups of softened unsalted butter with 2 cups of granulated sugar, 1 Tbsp. lemon zest, and 3 Tbsp. of finely chopped rosemary using an electric mixer on medium-high until the mixture is light and fluffy, about 3 to 4 minutes.
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Incorporate Eggs: Reduce the mixer speed to medium and add the 6 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps achieve a rich texture.
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Add Vanilla and Lemon Juice: Blend in 1 Tbsp. of pure vanilla extract and 2 tablespoons of lemon juice until combined, creating a vibrant flavor profile.
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Combine Flour and Sour Cream: Decrease the mixer speed to low, alternatingly add the flour mixture and 1 cup of sour cream to the butter mixture. Start and end with the flour mixture, mixing just until incorporated.
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Transfer Batter: Pour the cake batter into the prepared Bundt pan, smoothly leveling the top. Tap the pan gently on the counter to release any air bubbles.
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Bake: Bake the cake in your preheated oven for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted comes out with a few loose crumbs attached. Shield with aluminum foil after 30 minutes if it’s browning too quickly.
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Cool the Cake: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack set in a rimmed baking sheet; let it cool completely.
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Make Candied Rosemary: While the cake cools, line a baking sheet with parchment paper. Whisk 1 egg white in a bowl until frothy. In a separate bowl, place 1/2 cup granulated sugar. Brush each rosemary sprig lightly with egg white, dip in sugar, and arrange them on the parchment. Let them dry for 1 hour.
Optional: Drizzle with the icing for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Rosemary-Lemon Bundt Cakes with Candied Rosemary are ideal for busy home cooks looking to save time without sacrificing flavor. You can prepare the cake batter up to 24 hours in advance—simply store it in an airtight container in the refrigerator to keep it fresh and prevent browning. The candied rosemary can also be made ahead and will stay just as delightful for 3 days when stored in a cool, dry place. When you’re ready to bake, pour the chilled batter into your prepared pan and bake it straight from the fridge, adjusting the baking time as needed. This way, you’ll enjoy a moist, flavorful cake with minimal fuss on the day you serve it!
Storage Tips for Rosemary-Lemon Bundt Cake
Room Temperature: Enjoy your cake at room temperature for up to 3 days. Keep it covered with a cake dome or wrapped in plastic wrap to maintain freshness.
Fridge: If your home is warm, store the cake in the refrigerator for up to a week. Just wrap it tightly to avoid drying out.
Freezer: You can freeze the uniced cake for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
Reheating: To enjoy leftovers, let the cake come to room temperature or gently warm slices in the microwave for about 10-15 seconds. This Rosemary-Lemon Bundt Cake with Candied Rosemary is best enjoyed fresh!
Expert Tips for Rosemary-Lemon Bundt Cake
Measure Ingredients Accurately: Use the spoon-and-level method for flour. Too much flour can result in a dense cake that’s less enjoyable.
Check Freshness: Ensure your rosemary is fresh and fragrant for the best flavor impact in your Rosemary-Lemon Bundt Cake with Candied Rosemary.
Don’t Skimp on Cooling: Allow the cake to cool properly in the pan before inverting. This prevents sticking and maintains its beautiful shape.
Use Room Temperature Ingredients: Bring butter, eggs, and sour cream to room temperature for better emulsion, yielding a moist and tender crumb.
Watch Baking Time: Ovens can vary, so check for doneness a few minutes before the recommended time. A toothpick should come out with a few moist crumbs.
What to Serve with Rosemary-Lemon Bundt Cake with Candied Rosemary?
Indulging in this delightful cake opens up a world of pairing possibilities that will elevate your dessert experience.
- Fresh Berries: Their juicy sweetness provides a delightful contrast to the cake’s rich flavors and adds a pop of color to your dessert spread.
- Lemon Curd: A dollop of tart lemon curd enhances the lemon flavor and adds a creamy texture that compliments the cake perfectly.
- Whipped Cream: Light and airy whipped cream brings a luscious texture that balances the cake’s dense, moist crumb for a heavenly bite.
- Vanilla Ice Cream: Creamy ice cream adds a nostalgic touch, creating a refreshing contrast to the warm slices of cake and enhancing its flavors.
- Herbal Tea: A steaming cup of herbal tea, like chamomile or mint, complements the earthy notes of rosemary, creating a soothing pairing for your sweet treat.
- Prosecco: This bubbly drink adds a touch of celebration; its light effervescence and citrus notes harmonize beautifully with the rosemary and lemon.
- Cheese Platter: A mix of creamy brie or tangy goat cheese contrasts wonderfully with the cake, creating a delightful savory-sweet experience.
- Candied Citrus Peel: For an added layer of flavor, serving candied citrus peel brings out the zesty notes of the cake and adds a wonderful crunchy texture.
- Dark Chocolate Drizzle: A touch of dark chocolate glaze provides a rich, indulgent element, balancing the brightness of the lemon with its deep, luscious flavor.
- Sparkling Water: For a refreshing, non-alcoholic option, sparkling water with a twist of lemon or lime keeps the palate clean and refreshes between bites.
Rosemary-Lemon Bundt Cake Variations
Feel free to let your creativity flourish as you personalize this delightful cake! Each twist and turn adds your unique touch to this scrumptious treat.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this cake without the gluten, keeping all the luscious flavors intact.
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Dairy-Free: Swap sour cream with coconut yogurt and use vegan butter for a dairy-free version that stays moist and flavorful.
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Lemon-Rosemary Infusion: Enhance the cake’s flavor by infusing the butter with fresh rosemary before mixing. This step deepens the herbal notes beautifully.
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Nutty Delight: Add 1 cup of chopped walnuts or almonds to the batter for a delightful crunch that complements the tender cake.
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Fruit Twist: Fold in 1 cup of fresh blueberries or raspberries into the batter for a fruity burst that pairs wonderfully with the lemon and rosemary.
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Citrus Medley: Mix in a tablespoon of orange zest to the batter for a refreshing twist, bringing a bright, zesty flavor to your cake.
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Sweet Heat: Incorporate a teaspoon of cayenne pepper to the batter for a surprising heat that lingers pleasantly after each bite.
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Cream Cheese Swirl: Create a creamy layer by swirling a mixture of 8 oz. softened cream cheese, 1/3 cup sugar, and 1 egg into the batter before baking. This adds a deliciously tangy twist!
Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe FAQs
How can I select the best rosemary for my Rosemary-Lemon Bundt Cake?
Absolutely! Look for fresh rosemary with vibrant green stems and fragrant leaves. Avoid any sprigs that are wilted or discolored. The fresher the rosemary, the more aromatic and flavorful your cake will be.
What is the best way to store leftover Rosemary-Lemon Bundt Cake?
You can enjoy your cake at room temperature for up to 3 days by keeping it covered with a cake dome or wrapping it in plastic wrap. If you’re in a warm climate, I recommend refrigerating it for up to a week. Just make sure it’s tightly wrapped to retain its moisture!
Can I freeze my Rosemary-Lemon Bundt Cake, and if so, how?
Yes! You can freeze the uniced cake for up to 3 months. Simply wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. When you’re ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours.
What should I do if my cake rises unevenly?
Very! If you notice uneven rising, it could be due to an inaccurate oven temperature. Consider using an oven thermometer to ensure your oven is calibrated correctly. Additionally, make sure to tap your pan on the counter before baking to release air bubbles, which can also help with even rising.
Is this cake suitable for people with dietary restrictions, such as gluten intolerance?
Good question! While the traditional recipe is not gluten-free, you can substitute all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum to provide structure. However, be mindful of cross-contamination if you are serving guests with allergies.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached but not wet batter. Good baking practice is to start checking at 50 minutes, especially since oven temperatures can vary. If the top is browning too quickly, shield it with aluminum foil.
Delicious Rosemary-Lemon Bundt Cake with Candied Rosemary
Ingredients
Equipment
Method
- Preheat your oven to 350°F and butter and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar with lemon zest and chopped rosemary until light and fluffy.
- Reduce the mixer speed and add the eggs one at a time, mixing until fully incorporated.
- Blend in vanilla extract and lemon juice until combined.
- Add the flour mixture and sour cream alternately to the butter mixture, starting and ending with flour.
- Pour the cake batter into the prepared Bundt pan and smooth the top.
- Bake the cake for 50 to 60 minutes until a toothpick comes out with a few crumbs.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- While the cake cools, prepare the candied rosemary by whisking egg white and brushing it onto rosemary sprigs.
- Dip the sprigs in sugar and place on parchment paper to dry for 1 hour.
- Optionally, drizzle with icing for added sweetness.