Ingredients for Rose Lemon Glazed Cake
- All Purpose Flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 cup sour cream
- Rose Water
- Fresh Lemon Juice
- 2 cups powdered sugar
- Rose Petal
- Egg White
- Water
- Granulated Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rose Lemon Glazed 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.
How to Make Rose Lemon Glazed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy (about 4 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 tablespoon lemon zest and 1 teaspoon lemon extract. Mix for 2 minutes.
- Reduce mixer speed to low. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Add 1 cup sour cream, mixing until incorporated. Then, add the remaining dry ingredients and sour cream, mixing until just combined.
- Pour batter into the prepared bundt pan and bake for 35-40 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: In a small bowl, whisk together 2 cups powdered sugar and 1/4 cup lemon juice until smooth. Add more lemon juice, a teaspoon at a time, if needed, to reach desired consistency.
- Once the cake is completely cool, use a long skewer to poke holes all over the top of the cake (about an inch shy of the bottom).
- Pour the glaze evenly over the cake, allowing it to drip down the sides. Let the glaze set.
- For candied rose petals (optional, adds 20-25 minutes to prep time): Gently remove the white base of each rose petal. Whisk together 1 large egg white and 1 teaspoon water. Dip each petal into the mixture, ensuring both sides are coated. Place petals (convex side down) on wax paper to drain. Once drained but still damp, sprinkle both sides with granulated sugar. Let dry at room temperature for 12 hours. Store in an airtight container in the refrigerator.
- Garnish the cake with candied rose petals (if made) and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
47g
Carbs
11g
