Description
This Rosemary-Lemon Bundt Cake is a delightful blend of zesty lemon and fragrant rosemary, baked to perfection in a classic bundt pan. Topped with a sweet vanilla glaze and garnished with candied rosemary sprigs, this cake offers a moist, tender crumb and sophisticated flavor that’s perfect for any occasion.
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
- Make the Cake: In a bowl, whisk together the flour, baking soda, and salt until combined to ensure even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: Using an electric mixer, beat the butter, granulated sugar, lemon zest, and finely chopped rosemary on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Reduce speed to medium. Add eggs one at a time, beating well after each addition to maintain emulsion. Then add vanilla extract and lemon juice, mixing until incorporated.
- Incorporate Dry Ingredients and Sour Cream: Reduce 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 everything is combined to avoid overmixing which can toughen the cake.
- Prepare and Bake: Pour the batter into a buttered and floured bundt pan. Smooth the top and tap the pan on the counter to release air bubbles. Bake at 350°F (177°C) for 50 to 60 minutes, covering with foil after 30 minutes if the cake browns too quickly. The cake is done when a toothpick inserted into the center comes out with loose crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then invert it onto a wire rack and allow it to cool completely before icing.
- Make Candied Rosemary: Whisk the egg white until frothy. Lightly brush each rosemary sprig with the egg white using a pastry brush, then dip them into granulated sugar to coat thoroughly. Place the sugared sprigs on a prepared baking sheet and let dry for 1 hour until candy-coated and crisp.
- Make the Icing: In a small bowl, whisk together confectioners’ sugar, vanilla extract, pinch of kosher salt, and water, adding water gradually to reach a smooth, pourable consistency.
- Assemble and Decorate: Drizzle the icing over the cooled cake and then garnish with the candied rosemary sprigs. Serve and enjoy the harmonious flavors of lemon and rosemary.
Notes
- Ensure all ingredients, especially butter and sour cream, are at room temperature for better mixing and texture.
- When adding flour and sour cream, mix minimally to prevent overdeveloping gluten, which can lead to a dense cake.
- If rosemary is too strong for your taste, reduce the amount slightly.
- For easier removal, make sure to grease and flour the bundt pan well.
- Allow the candied rosemary to dry completely to maintain its crispness as a beautiful garnish.
- The icing consistency can be adjusted by adding more or less water depending on your drizzle preference.
