Lemon-Rosemary Cake

By Bree Hester Jump to Recipe

This Lemon-Rosemary Cake is a fresh, light dessert that has a unique sweet and savory flavor.

If you like a little complexity in your sweet treats, this lemon-rosemary cake may be exactly what you’re after. It’s a bright, light lemon cake with just a hint of rosemary—enough to add depth and intrigue without making the whole thing taste like a roast chicken. I adore any and all things with lemon, and this one has both zest in the batter and juice in the glaze. I absolutely love how it infuses the whole kitchen with a clean, bright, citrus smell while it bakes. The crumb is soft, moist, and tender from the butter and yogurt, so it tastes like a proper cake. There won’t be a dry loaf in sight, or one you have to try to hide under a pile of whipped cream.

This recipe plays into a sweet and savory balance, similar to what you’ll find in popular combos like strawberry-basil ice cream. The rosemary is finely chopped and folded into the batter, so you get small, fragrant, herbaceous hits in each bite instead of big piney chunks. I really love combining herbs with sweet things, and lemon is one of the easiest natural ways to make that pairing work.

This cake is multi-purpose. You can bake it in a simple loaf pan, finish it with a beautiful lemon glaze, and tuck a few rosemary sprigs on top if you want it to look a little dressed up. It’s gorgeous on a brunch table, perfect in the afternoon with coffee, or delightful as a simple dessert when you have people over. A true jack of all trades.

Delicious variations

I absolutely love the simple, clean flavors of lemon and rosemary, but if you’d like a bit more pop, there are a few things you can try. First, try adding a half cup of fresh blueberries, folded gently into the cake batter. Blueberries pair so well with lemon, and they’ll give your cake a beautiful speckled appearance that will dress it up even more. You can also substitute the butter for a half cup of olive oil. Lemon-olive oil cakes are a popular format, with a decadent richness that melts in your mouth.

How do I store leftovers?

Wrap leftover slices in plastic wrap or store in an airtight container. They’ll keep at room temperature for up to 2 days or in the fridge for up to 4 days. You can freeze individual slices, well wrapped, for up to 2 months. Thaw at room temperature before enjoying.

Serving suggestions

Embrace all things herbal by serving your lemon-rosemary cake as the final act in a gourmet meal. I love serving a Roast Chicken as a main with Roasted Brussels Sprouts or Baked Sweet Potato Slices as a side. Add some chopped rosemary (and other herbs!) to your savory dishes to tie the whole meal together with a theme.

Lemon-Rosemary Cake

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4.61 from 48 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course cake

Cuisine American

Servings 12 1 (8 x 4 1/2-inch) loaf

Calories 290 kcal

Ingredients

  

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For The Cake:

• 3/4 cup butter room temperature
• 1 cup sugar
• Zest of one lemon
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• 1/2 cup vanilla yogurt
• 3 eggs
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary finely chopped

For The Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons fresh lemon juice
• Rosemary sprigs for garnish, optional

Instructions

 

To Make The Cake:

• Preheat the oven to 350°F and spray an 8×4 1/2 -inch loaf pan with cooking spray.
• Cream butter and sugar until light and fluffy, about 3 minutes.
• Add lemon zest, juice, and vanilla.
• Add yogurt, then add eggs one at a time while beating.
• Next, add flour, baking powder, salt, and rosemary.
• Mix for an additional minute, scraping the bowl, until everything is smooth and combined.
• Pour batter into the prepared loaf pan.
• Bake for 45 to 50 minutes. Cool in the pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack, approximately 2 hours.

To Make The Glaze And Finish The Cake:

• Whisk the powdered sugar and lemon juice until smooth and combined.
• Add more sugar or lemon juice as needed, depending on the consistency you prefer.
• Drizzle over cake and add rosemary sprigs. Make sure you give the glaze time to set.

Nutrition

Calories: 290kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 282mgFiber: 0.5g

Keyword citrus, fresh herbs, powdered sugar glaze

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