Best 3 Rosemary Lemon Cake Recipes

Prepare to embark on a culinary adventure as we delve into the enticing world of rosemary lemon cake. This delectable treat offers a perfect balance of flavors, blending the refreshing citrus notes of lemon with the aromatic essence of rosemary. Whether you're an experienced baker or just starting out, this article will guide you through the process of creating a rosemary lemon cake that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

ROSEMARY LEMON CAKE

Rosemary Lemon Cake image

This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.

Provided by Outta Here

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 teaspoon fresh rosemary, minced
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons olive oil
1/3 cup nonfat plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

Steps:

Preheat oven to 350°F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine first 5 ingredients in a bowl; set aside.
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
Add yogurt, extracts, egg and egg white; beat 1 minute.
Add flour mixture and beat at low speed until well blended.
Fold in zest and cranberries.
Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
Remove from oven.
Pierce cake with a fork.
Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
To serve, remove ring of pan and slide bottom onto a cake plate.

LEMON ROSEMARY POUND CAKE

Lemon Rosemary Pound Cake image

Lemon and rosemary enhance the flavor of this pound cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

Ingredients

1 1/4 cups granulated sugar
3/4 cup butter, softened
1 tablespoon chopped fresh rosemary leaves
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 cup whipping cream
2 tablespoons powdered sugar

Steps:

Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg

Tips:

Use fresh rosemary and lemon zest for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Make sure the butter and eggs are at room temperature before you start baking. This will help the cake to rise properly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
Let the cake cool completely before you glaze it. This will help the glaze to set properly.

Conclusion:

Rosemary lemon cake is a delicious and refreshing cake that is perfect for any occasion. It's easy to make and can be dressed up or down depending on the occasion. Whether you're serving it at a party or enjoying it as a simple snack, this cake is sure to please everyone.