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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
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Ingredients
- 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
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!
I don’t know what it is about me and lemon desserts lately but I’m loving them. What a great recipe and photos! I’m ready to bake.
Thank you, Dan…Go for it. this is a great recipe!
I love Meyer lemon but never knew it was from China! I drink mayer lemon water every morning when I wake up and swear it is my BEST beauty/ health regimen in addition to cooking and baking. I also love rosemary and can only imagine the taste of this cake with this power duo working together!
Hi, Silvia….You are on to a great health secret with that morning lemon water. This is a great-tasting cake, I love lemon! 🙂
Rosemary cake?! What a game stopper. Super intrigued by this.
Thanks, Kristina….You must try this cake, it is super delish! 🙂
What is it about lemon that just screams Spring? I want to make two loaves. One to eat, and one to give away as a gift!
Hi, Dorothy…Oh, I could eat anything with lemons…anytime! You are in luck as this recipe makes two delicious loaves. 🙂
What a stunning loaf! I love the pairing of rosemary and lemon in a sweet quick bread type cake. I might even try subbing oranges for lemons too since I happen to have more of those on hand at the moment!
Thank you, Amy! This is just delicious! 🙂
I’ve never thought of using rosemary in a sweet recipe. Your photos of this are so gorgeous! I want to grab it through my screen.
thanks Michelle, I hope you try rosemary in something sweet sometime and let us know what you think
I’ve never thought of using rosemary in a sweet dish or pairing it with lemon, but this sounds like a refreshing treat – just in time for Spring!
oh rosemary tastes wonderful in sweet dishes, I hope you give it a try
Those clicks are mind blowing and I can imagine how tasty the cake will be!
Thank you very much, Prasanna!
I LOVE lemon–especially Meyer lemons. I’ve been known to eat them like oranges. . .this bread looks SO incredibly delicious! Thank you for another excuse to bake with one of my favorite fruits!
Hi, Kelsie….you are going to love the flavors in this loaf cake, enjoy! 🙂
Meyer lemons are great! We had a Meyer lemon tree when we lived in Florida. Just kind of took them for granted at the time, silly us. I miss that tree! Anyway, these look terrific — thanks.
Hi, John….I would love to have a Meyer lemon tree but I think this is the wrong climate but this cake has an awesome lemon-rosemary flavor. 🙂