Dessertscountryliving
Rosemary-Lemon Bundt Cake with Candied Rosemary
Looking for a tasty winter all-occasion cake? The piney flavor of rosemary gives surprising depth to this lemony treat.
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 40 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Make cake: Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan, tapping out excess flour. Whisk together flour, baking soda, and salt in a bowl.
2
Beat butter, sugar, lemon zest, and rosemary with an electric mixer on medium-high until light and fluffy, 3 to ⏱️ 4 minutes. Reduce mixer speed to medium and beat in eggs, one at a time, beating until incorporated after each addition. Beat in vanilla and lemon juice. Reduce mixer speed to low and beat in flour mixture and sour cream alternately, beginning and ending with flour mixture, just until incorporated. Transfer to prepared pan, tapping pan on counter and smoothing top.
large eggs6
3
Bake until a toothpick inserted comes out with loose crumbs attached, 50 to ⏱️ 60 minutes, shielding after ⏱️ 30 minutes with aluminum foil, if necessary. Cool in pan ⏱️ 10 minutes, then invert onto a wire rack set in a rimmed baking sheet; cool completely.
4
Meanwhile, make candied rosemary: Line a baking sheet with parchment paper. Whisk egg white in a bowl until frothy. Place sugar in a second bowl. Working with one rosemary sprig at a time, brush egg white lightly onto sprig using a pastry brush. Immediately dip sprigs in sugar; transfer to prepared baking sheet. Dry ⏱️ 1 hour.
large egg white1
5
Make icing: Whisk together confectioners’ sugar, vanilla, salt, and 1 tablespoon water in a bowl. (If necessary, add more water 1 teaspoon at a time to make a thick but pourable icing.) Spoon icing over cake. Let stand ⏱️ 30 minutes, then decorate with candied rosemary.
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