Description
This Rosemary-Lemon Bundt Cake is a delightful and fragrant dessert featuring a moist lemon-infused cake with fresh rosemary incorporated into the batter, topped with a sweet and subtly herbal candied rosemary garnish. The cake is tender, buttery, and brightened by lemon zest and juice, perfectly complemented by a smooth vanilla glaze. Ideal for gatherings and special occasions, this cake balances herbaceous and citrus flavors in every bite.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 1 large egg white
- 1/2 cup granulated sugar
- 6 sprigs rosemary
Glaze Ingredients
- 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 medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. This ensures your leavening and seasoning are well-distributed throughout the batter.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter, granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes. This aerates the batter and infuses it with bright citrus and herbal flavors.
- Add Eggs and Flavorings: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition to maintain a smooth batter. Then add the pure vanilla extract and lemon juice, mixing until just combined to enhance the cake’s aroma and moisture.
- Combine Flour and Sour Cream: Lower the mixer speed to low. Alternately add the flour mixture and sour cream to the wet ingredients, beginning and ending with the flour mixture. Mix just until incorporated; overmixing can cause a dense cake.
- Prepare Bundt Pan and Bake: Butter a Bundt pan generously and dust with flour, tapping out the excess. Pour the batter into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the countertop to release any trapped air bubbles. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. After 30 minutes, cover the cake loosely with foil if it begins to brown too much. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
- Cool the Cake: Remove the cake from the oven, cool it in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. This prevents sogginess caused by condensation inside the pan.
- Make Candied Rosemary: While the cake cools, prepare the candied rosemary. Lightly beat the egg white in a small bowl until frothy. Using a brush, coat each rosemary sprig evenly with the egg white, then dip into the granulated sugar until fully covered. Place the sugared rosemary on parchment or wax paper to dry and harden. This creates a beautifully sweet and crunchy garnish.
- Prepare the Glaze: In a small bowl, whisk together the confectioners’ sugar, vanilla extract, pinch of kosher salt, and 1 tablespoon of water. Add additional water a few drops at a time until the glaze reaches a smooth, pourable consistency.
- Glaze and Decorate: Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides. Garnish the cake with the candied rosemary sprigs for an elegant, aromatic finish.
- Serve: Slice and serve the cake at room temperature. It pairs wonderfully with tea or coffee and makes a stunning centerpiece for any dessert table.
Notes
- Ensure butter and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter once dry ingredients are added to avoid a dense texture.
- Use fresh rosemary for the best herbal flavor and visually appealing garnish.
- The candied rosemary can be prepared ahead of time and stored in an airtight container.
- Substitute sour cream with Greek yogurt as a lighter alternative, though texture may vary slightly.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
