Rosemary Lemon Cake

Delight your senses with this Rosemary Lemon Cake, a fragrant and tender treat that perfectly balances zesty citrus and aromatic herbs. Infused with fresh rosemary and vibrant lemon zest, this recipe brings a sophisticated twist to a classic loaf cake. The moist and fluffy crumb, enriched with whole milk and butter, is complemented by a bright lemon glaze that adds just the right touch of sweetness. Ideal for brunch, dessert, or an afternoon tea, this cake is as beautiful as it is delicious, especially when garnished with fresh rosemary sprigs. With simple, easy-to-follow steps and a bake time of just 50 minutes, this delectable cake is sure to become a favorite in your recipe collection.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cups Unsalted butter
• 1.25 cups Granulated sugar
• 3 large Eggs
• 1 tablespoon Fresh rosemary, finely chopped
• 2 teaspoons Lemon zest
• 0.25 cups Lemon juice
• 0.5 cups Whole milk
• 1 cups Powdered sugar (for glaze)
• 2 tablespoons Lemon juice (for glaze)
• 2 sprigs Fresh rosemary sprigs (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or butter. Line it with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the finely chopped rosemary and lemon zest until evenly distributed.

Step 6

Stir in the lemon juice.

Step 7

Gradually add the dry ingredients into the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the dry ingredients). Mix gently until just combined, being careful not to overmix.

Step 8

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 9

Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 11

Once the cake is cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.

Step 12

Drizzle the glaze evenly over the top of the cooled cake. Allow the glaze to set for 10-15 minutes before slicing.

Step 13

Garnish with fresh rosemary sprigs if desired. Serve and enjoy!

Nutrition Facts

Serving size	1080.7 grams (1080.7g)

Amount per serving	% Daily Value*
Calories	3251

Total Fat 92.70g	119%
Saturated Fat 49.30g	247%
Polyunsaturated Fat 0.10g
Cholesterol 759mg	253%
Sodium 2356mg	102%
Total Carbohydrate 574.90g	209%
Dietary Fiber 7.90g	28%
Total Sugars 380.50g
Protein 48.60g	97%

Vitamin D 177IU	883%
Calcium 305mg	23%
Iron 14mg	79%
Potassium 779mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.1%

Protein: 5.8%

Carbs: 69.1%