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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.
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
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Rosemary Lemon Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup butter, room temperature 227 grams
- 2 cups granulated sugar, 400 grams
- 4 large eggs, room temperature
- 4 tablespoons lemon zest, from 4 to 5 lemons
- 3 cups all-purpose flour, 360 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 to 4 tablespoons chopped fresh rosemary
- ½ cup fresh lemon juice
- ½ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
For the glaze:
- 1 ½ cups powdered sugar, sifted
- 4 to 5 tablespoons fresh lemon juice
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Moist and delicious 😋
A 5 star for sure!
Thanks! I’m glad you enjoyed it.
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!
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.
would this recipe work if I cut it in half for one loaf?
yes, you can cut the recipe in half for one loaf. Thanks for the question
You must try this cake . Absolutely delicious!
Hi, Andrea….thank you for the kudos on this lovely loaf cake, I’m so pleased you enjoyed it!
It looks delicious!!! I have a meyer lemons tree and rosemary in my garden, I’m ready to bake it!!!
Question: I am reading the instructions and it does not say at what moment to add the rosemary, I assume that it is added to the flour?
Oh, a lemon tree in your garden! Lucky you! Thanks for the good catch on the rosemary. I have made the correction in the recipe card. Enjoy this lovely cake 🙂
Wow love your pictures. I am addicted to lemon this cake is pulling my attention, i wish I could grab a big slice virtually
Thank you, I wish I could give you a big slice, virtually. Wouldn’t that be something 🙂