Description
This Rosemary-Lemon Bundt Cake is a delightful combination of zesty lemon and fragrant rosemary, complemented by a moist texture and a sweet, tangy glaze. Topped with candied rosemary sprigs, it’s perfect for a sophisticated dessert or a special occasion treat.
Ingredients
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 the Bundt Pan: Thoroughly butter the bundt pan and dust it lightly with flour to prevent the cake from sticking during baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, which should take about 3 to 5 minutes using an electric mixer on medium speed.
- Add Flavorings and Eggs: Beat in lemon zest, lemon juice, finely chopped rosemary, and vanilla extract. Add eggs one at a time, beating well after each addition to incorporate fully.
- Incorporate Dry Ingredients and Sour Cream: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake: Bake at 350°F (175°C) for approximately 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.
- Demold and Cool Completely: Carefully invert the bundt pan to release the cake onto a wire rack. Allow the cake to cool completely before glazing and decorating.
- Candy the Rosemary Sprigs: Meanwhile, beat the egg white until frothy. Dip rosemary sprigs into the egg white, then roll them in granulated sugar until completely coated. Place the coated sprigs on parchment paper and let them dry at room temperature for several hours or overnight until crisp.
- Prepare the Glaze: In a bowl, whisk together confectioners’ sugar, vanilla extract, a pinch of kosher salt, and water. Adjust the water quantity to achieve a smooth, pourable consistency.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake, allowing it to cascade down the sides.
- Decorate with Candied Rosemary: Garnish the glazed cake with the candied rosemary sprigs for an aromatic and elegant finish.
Notes
- Ensure all wet ingredients, especially butter and sour cream, are at room temperature for smooth batter mixing.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
- The candied rosemary can be prepared a day ahead for convenience.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- For a dairy-free version, substitute butter and sour cream with non-dairy alternatives.
