Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!

Menu
X

Home » Desserts » Cake and Cupcakes » Rosemary Lemon Cake

Rosemary Lemon Cake

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

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.

Meyer Lemon-Rosemary Loaf Cake

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.  

Meyer Lemon-Rosemary Loaf Cake

We can’t rave enough about the compatibility of lemon and rosemary. We used the zest from five of these lemons and added a healthy measure 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!

Meyer Lemon-Rosemary Loaf Cake

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.

Meyer Lemon-Rosemary Loaf Cake

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

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

Meyer Lemon-Rosemary Loaf Cake

Rosemary Lemon Cake

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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 a healthy measure of chopped fresh rosemary. The flecks of Meyer lemon zest and rosemary bits are visible in every slice.

Ingredients

  • 2 sticks butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 extra-large eggs, room temperature
  • zest from 5 lemons
  • 3 cups (360g) all-purpose flour
  • 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

Instructions

  1. Preheat the oven to 350°F. Grease and flour 2 (8-½ by 4-¼ inch) loaf pans.
  2. 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). 
  3. With the mixer on medium speed, add the eggs, 1 at a time, then mix in the lemon zest.
  4. 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.
  5. 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. 
  6. Remove from the oven and cool on a wire rack.

For the Glaze

  1. 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 Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 252mgCarbohydrates: 45gFiber: 3gSugar: 29gProtein: 4g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!



Blackberry Soup with Buttermilk Custards
Previous Post
Buttermilk Panna Cotta with Blackberry Sauce
Einkorn milk and honey bread
Next Post
Einkorn Milk and Honey Bread

Linda

Monday 27th of September 2021

This is fantastic! I did cut the recipe in half, and I reduced the sugar a bit (3/4 cup for half a recipe) as I didn't intend to make the glaze and use it as a dessert. I will make this again, everyone loves it, and it made the whole house smell wonderful as it baked!

Pat Nyswonger

Monday 27th of September 2021

Hi, Linda, I'm so happy you tried this recipe and that you enjoyed it. Lemon and rosemary really to pair well. Thank you for your response and comments.

Shop Our Kitchen

Skip to Recipe