Lemon Rosemary Cake Rezept

This delightful Lemon Rosemary Bundt Cake is a fragrant and flavorful twist on a classic recipe. Fresh rosemary adds a unique herbaceous note that perfectly complements the bright citrus of lemon. Inspired by a recipe from Natural Home & Garden (May 2005), this cake is perfect for springtime gatherings or any occasion where you want to impress with a sophisticated yet easy-to-make dessert.

Vorbereitung 20 Min.

Kochzeit 65 Min.

Kalorien 237.8 kcal

Eiweiß 8g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Lemon Rosemary Cake

2 1/2 cups (300g) all-purpose flour
Kosher Salt
1 teaspoon baking powder
1 tablespoon finely chopped fresh rosemary
1 teaspoon lemon zest
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
3 large eggs
1 3/4 cups (210g) granulated sugar
Heavy Cream
1 cup (120g) powdered sugar
Milk
1/4 cup (60ml) fresh lemon juice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Rosemary Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Lemon Rosemary Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a small bowl, whisk together 1/2 cup (113g) unsalted butter, softened; 1 3/4 cups (210g) granulated sugar; 1/4 cup (60ml) fresh lemon juice; 1 tablespoon finely chopped fresh rosemary; and 1 teaspoon lemon zest. Set aside.
In a separate small bowl, whisk together 1 cup (240ml) buttermilk and 1 teaspoon vanilla extract.
In a large bowl, beat 3 large eggs with an electric mixer until light and fluffy.
Gradually add the sugar mixture to the eggs, beating on low speed until combined.
In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 1 teaspoon baking powder.
Alternately add the dry ingredients and buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
In a clean bowl, beat 1 cup (240ml) heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the batter until just combined.
Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze: Whisk together 1 cup (120g) powdered sugar with 2-3 tablespoons of lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
Once the cake is completely cool, place it on a serving platter and drizzle generously with the lemon glaze.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

125g

Fat

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Desserts Eggs Dairy Oven Cakes Dietary Equipment Small Appliance Mixer 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Lemon Rosemary Cake?

Lemon Rosemary Cake dauert insgesamt etwa 85 Minuten – ungefähr 20 Minuten Vorbereitung und 65 Minuten Kochzeit.

Wie viele Kalorien hat Lemon Rosemary Cake?

Lemon Rosemary Cake hat etwa 237.8 Kalorien pro Portion, mit ungefähr 8 g Eiweiß, 15 g Kohlenhydraten und 5 g Fett.

Welche Zutaten brauche ich für Lemon Rosemary Cake?

Die wichtigsten Zutaten für Lemon Rosemary Cake sind Flour, Kosher Salt, Baking Powder, Rosemary, Lemon Zest, Buttermilk. Die vollständige Liste mit Mengenangaben findest du oben.