The Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is an absolute showstopper that combines bright, zesty lemon with the earthy, fragrant touch of fresh rosemary. This cake is incredibly moist and tender thanks to the sour cream and butter, while the candied rosemary adds a delightful texture and a hint of herbal sweetness that is simply unforgettable. Whether you’re looking to impress at a special gathering or just want to treat yourself to a slice of something elegant and delicious, this recipe balances citrus and herbaceous flavors in a way that feels both fresh and comforting.

Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, high-quality ingredients is key to achieving the perfect balance and texture in this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe. Each component plays an essential role—from the richness of butter and sour cream to the aromatic punch of rosemary and lemon zest, every ingredient is thoughtfully selected to enhance the final flavor and appearance.

Unsalted butter (1 1/2 cups / 3 sticks): Room temperature butter ensures a smooth batter and rich, moist cake texture.
All-purpose flour (3 cups): Provides the cake’s structure; spooned and leveled for accuracy.
Baking soda (1 teaspoon): Helps the cake rise perfectly.
Kosher salt (1 1/2 teaspoons): Balances the sweetness and enhances flavors.
Granulated sugar (2 cups): Sweetens the cake while contributing to its tender crumb.
Lemon zest (1 tablespoon) and lemon juice (2 tablespoons): Adds bright citrus notes that lift the cake’s flavor.
Fresh rosemary (3 tablespoons finely chopped): Infuses the batter with its signature piney, herbal aroma.
Eggs (6 large): Provide structure and richness.
Pure vanilla extract (1 tablespoon): Rounds out the flavor for depth and warmth.
Sour cream (1 cup): Keeps the cake moist and tender.
Egg white (1 large): Used to help candy the rosemary sprigs.
Granulated sugar (1/2 cup): For candying the rosemary, giving it a sweet crunch.
Rosemary sprigs (6): Whole sprigs for candied garnish.
Confectioners’ sugar (1 1/3 cups): For the glaze that adds sweetness and a pretty finish.
Pure vanilla extract (1/4 teaspoon): Adds subtle warmth to the glaze.
Pinch kosher salt: Enhances the glaze’s flavor.
Water (1 tablespoon): Used to achieve the perfect glaze consistency.

How to Make Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe

Step 1: Prepare Your Pan and Ingredients

First, preheat your oven and generously butter and flour your Bundt cake pan. This little step ensures your cake will release easily and maintain its beautiful shape. Have all your ingredients at room temperature to create the smoothest, most cohesive batter possible.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and kosher salt. This keeps the leavening evenly distributed and the salt from clumping, which is crucial for an even crumb and balanced flavor in your Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream your softened butter with the granulated sugar until the mixture is light and fluffy. This step isn’t just about blending—it incorporates air that will help provide a tender, airy texture.

Step 4: Add Flavorings and Eggs

Next, blend in the lemon zest, chopped rosemary, and vanilla extract. Then add eggs, one at a time, ensuring each is fully incorporated before adding the next. This slow process prevents overmixing and keeps the batter evenly textured.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream in two additions. This careful folding keeps your cake light and moist, the hallmarks of this fantastic Bundt cake.

Step 6: Bake the Cake

Transfer the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake until a toothpick inserted comes out clean, usually about an hour. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 7: Candy the Rosemary

While the cake cools, candy the rosemary sprigs by brushing them with egg white and dipping into granulated sugar. Set them on parchment paper to dry until crisp and sparkly—a beautiful and tasty finishing touch!

Step 8: Prepare the Glaze

Whisk together confectioners’ sugar, vanilla extract, salt, and water until smooth and slightly runny. Drizzle this over the cooled cake to add a sweet, glossy finish that complements the citrus and herb flavors.

How to Serve Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe

Garnishes

Use the candied rosemary sprigs to adorn the cake just before serving. Their sugary crunch and vibrant green hues make the cake look like a work of art and add an unexpected burst of flavor with every bite.

Side Dishes

Pair this Bundt cake with a light dollop of whipped cream or a scoop of vanilla bean ice cream to balance the herbal and citrus notes. Fresh berries like blueberries or raspberries also make a deliciously bright complement.

Creative Ways to Present

For a special occasion, slice the cake and arrange pieces on a rustic wooden board surrounded by fresh rosemary sprigs and lemon slices. You can even serve individual slices topped with a small spoonful of lemon curd for an extra tangy surprise.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe covered tightly with plastic wrap or stored in an airtight container at room temperature for up to three days. This preserves the cake’s moistness and texture beautifully.

Freezing

The cake freezes wonderfully! Wrap the cooled cake securely in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to three months, and thaw overnight at room temperature before glazing and garnishing.

Reheating

If you want to enjoy the cake warm, gently microwave a slice for about 15 seconds or warm it in a low oven for a few minutes. This enhances the buttery texture and aroma, making every bite feel freshly baked.

FAQs

Can I use dried rosemary instead of fresh rosemary for this recipe?

Fresh rosemary is preferred in this Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe because it delivers bright, lively flavor and aroma. However, if you must use dried, reduce the amount by half since dried herbs are more concentrated, and the texture won’t be quite the same.

Is sour cream necessary in this cake?

Yes! Sour cream adds moisture and a subtle tang that balances the buttery richness and keeps the cake incredibly tender. Without it, the cake could turn out dry and less flavorful.

How do I know when the cake is fully baked?

The best way is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs clinging, it’s done. The cake should also spring back when gently pressed.

Can I make this cake gluten-free?

This recipe was designed with all-purpose flour for structure and texture, but you can experiment with a 1:1 gluten-free baking flour blend. Keep in mind the texture may shift slightly, so proceed with small trials first.

What if I don’t want to candy the rosemary?

You can absolutely skip candying the rosemary sprigs if preferred. Simply sprinkle some chopped fresh rosemary into the batter and decorate with additional lemon zest or a simple dusting of powdered sugar for a different but delicious presentation.

Final Thoughts

This Rosemary-Lemon Bundt Cake with Candied Rosemary Recipe is a delightful way to bring fresh, vibrant flavors to the table with a beautifully moist, aromatic cake that’s just as fun to make as it is to eat. I encourage you to try it out, share it with friends and family, and enjoy every fragrant bite filled with love and sunshine.