Description
This Rosemary-Lemon Bundt Cake is a delightful combination of zesty lemon and fragrant rosemary flavors baked into a tender, moist cake. Topped with a sweet vanilla glaze and garnished with candied rosemary sprigs, this elegant dessert is perfect for special occasions or a sophisticated afternoon treat.
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
Icing
- 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 the all-purpose flour, baking soda, and kosher salt to ensure they are evenly combined and to prevent any lumps in the batter.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter, granulated sugar, lemon zest, and chopped rosemary on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes, which aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Reduce the mixer speed to medium, add the six large eggs one at a time, beating well after each addition to fully incorporate. Then add the vanilla extract and lemon juice, mixing until combined.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low. Alternately add the flour mixture and sour cream to the batter, starting and ending with the flour mixture. Mix just until incorporated to avoid overmixing and tough cake.
- Prepare and Bake: Pour the batter into the prepared Bundt pan, smoothing the top and tapping the pan on the counter to release any air bubbles. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. After 30 minutes, if the cake begins to brown too quickly, tent loosely with foil. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare Candied Rosemary: Whisk the egg white until frothy. Lightly brush each rosemary sprig with the egg white using a pastry brush, then dip them in granulated sugar to coat evenly. Place the coated sprigs on a baking sheet lined with parchment paper and allow them to dry at room temperature for 1 hour until crisp.
- Make Icing: In a bowl, combine confectioners’ sugar, vanilla extract, a pinch of kosher salt, and 1 tablespoon of water. Mix well, adding more water a few drops at a time if needed, until the icing reaches a smooth, pourable consistency.
- Glaze and Decorate: Drizzle the icing evenly over the cooled cake. Decorate with the candied rosemary sprigs before serving for an elegant finishing touch.
Notes
- Ensure all ingredients, especially the butter, eggs, and sour cream, are at room temperature for a smoother batter.
- If you don’t have fresh rosemary, dried rosemary can be used but use half the amount to avoid overpowering the cake.
- The candied rosemary can be prepared a day ahead and stored in an airtight container for convenience.
- Use a Bundt pan with nonstick spray or butter and flour it well to ensure easy removal of the cake.
- To test doneness, insert a toothpick in the thickest part of the cake; it should come out with a few moist crumbs, not wet batter.
