Rosemary Lemon Cake

I love the tangy taste of lemons in just about anything, and lemons pair so well with fresh rosemary. Our tender rosemary lemon cake is a delicious example of how well they complement each other.  The flecks of Meyer lemon zest and rosemary bits are visible in every slice.

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Although this recipe works great with regular lemons there is just something special about that sweet-tartness of Meyer lemons.  We are taking full advantage of these lemons as they are seasonal and only available for a short time.

Meyer lemons are native to China and they are a cross between a regular lemon and a mandarine orange. They have been introduced to the United States by Frank Meyer in the early 1900’s.   

The Meyer lemon is slightly smaller and rounder in size than the regular lemon and it has a thinner skin as well.  The color of the Meyer is more orangey-yellow, the skin is thiner, they are more fragrant and the juice is less tangy than the regular lemon.  

We can’t rave enough about the compatibility of lemon and rosemary. We used the zest from five of these lemons and added a bit of chopped fresh rosemary.

Both the orangey-lemon zest and the specks of rosemary give this moist cake an intense flavor that will surprise you in the best way possible!

This rosemary lemon cake is so light and moist that it doesn’t need a thick frosting.  We used a tangy glaze made of lemon juice and confectioners’ sugar to drizzle over the top of the cake.  Another option would be to sift confectioners’ sugar lightly over the top.

This recipe will make two loaves of lemon-rosemary deliciousness, one to enjoy now and another loaf to freeze.  So treat yourself to a nice thick slice of this cake along with a cup of coffee and enjoy!  🙂

Check out these cakes:  Einkorn Honey Almond Cake    Intense Chocolate Cake with Cream Cheese Frosting    Lavender Cake with Cream Cheese Frosting

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

4.84 from 42 votes

Rosemary Lemon Cake

By Pat Nyswonger

Our Meyer Lemon-Rosemary Loaf Cake is a delicious example of how well the flavors of lemon and rosemary compliment each other. We used the zest from five of these lemons and some chopped fresh rosemary. The flecks of Meyer lemon zest and rosemary bits are visible in every slice.

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Servings: 2 loaves

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Ingredients 

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• ▢ 2 sticks butter, room temperature
• ▢ 2 cups granulated sugar, 400g
• ▢ 4 extra-large eggs, room temperature
• ▢ zest from 5 lemons
• ▢ 3 cups all-purpose flour, 360g
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon sea salt
• ▢ 4 tablespoons chopped fresh rosemary
• ▢ 1/2 cup freshly squeezed Meyer lemon juice
• ▢ 1/2 cup buttermilk, room temperature
• ▢ 1 teaspoon pure vanilla extract

For the glaze:

• ▢ 1 1/2 cups confectioners’ sugar, sifted
• ▢ 4-5 tablespoons freshly squeezed Meyer lemon juice

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Instructions 

• Preheat the oven to 350°F. Grease and flour 2 (8-½ by 4-¼ inch) loaf pans.
• Add the butter and granulated sugar to a mixing bowl and beat until light and fluffy, about 5 minutes (use a stand mixer or a hand mixer). 
• With the mixer on medium speed, add the eggs, 1 at a time, then mix in the lemon zest.
• In a large bowl, add the flour, baking powder, baking soda, salt and rosemary. Whisk together to combine. In another bowl, whisk the lemon juice, buttermilk, and vanilla.
• Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans. Smooth the tops, and bake for 45-50 minutes or until a cake tester comes out clean. 
• Remove from the oven and cool on a wire rack.

For the Glaze

• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Drizzle the glaze over the tops of the cakes and allow the glaze to run down the sides. Allow the glaze to set up before serving.

Notes

• This recipe will make two loaves with each loaf serving 10 slices

Nutrition

Serving: 1, Calories: 280kcal, Carbohydrates: 45g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 62mg, Sodium: 252mg, Fiber: 3g, Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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