Rosemary-Lemon Bundt Cake with Candied Rosemary

Name: Rosemary-Lemon Bundt Cake with Candied Rosemary
Prep time: 40 min
Total time: 3 h 30 min
Yield: 12 - 16 serving(s)
Ingredients: 1 1/2 c. (3 sticks) unsalted butter, at room temperature, plus more for pan; 3 c. all-purpose flour, spooned and leveled, plus more for pan; 1 tsp. baking soda; 1 1/2 tsp. kosher salt; 2 c. granulated sugar; 1 tbsp. lemon zest plus 2 tablespoons lemon juice; 3 tbsp. finely chopped rosemary; 6 large eggs; 1 tbsp. pure vanilla extract; 1 c. sour cream, at room temperature; 1 large egg white; 1/2 c. granulated sugar; 6 sprigs rosemary; 1 1/3 c. confectioners’ sugar; 1/4 tsp. pure vanilla extract; Pinch kosher salt

The piney flavor of rosemary gives surprising depth to this lemony cake.

By Kate Merker, Kristina KurekPublished: Nov 4, 2021

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rosemarylemon bundt cake with candied rosemary

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

40 mins

Total Time:

3 hrs 30 mins

Looking for a tasty winter all-occasion cake? The piney flavor of rosemary gives surprising depth to this lemony treat.

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Ingredients

For Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for pan
3 cups all-purpose flour, spooned and leveled, plus more for pan
1 tsp. baking soda
1 1/2 tsp. kosher salt
2 cups granulated sugar
1 Tbsp. lemon zest plus 2 tablespoons lemon juice
3 Tbsp. finely chopped rosemary
6 large eggs
1 Tbsp. pure vanilla extract
1 cup sour cream, at room temperature

For Candied Rosemary

1 large egg white
1/2 cup granulated sugar
6 sprigs rosemary

For Icing:

1 1/3 cups confectioners’ sugar
1/4 tsp. pure vanilla extract
Pinch kosher salt

Directions

1. Step 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. Step 2Beat 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.
3. Step 3Bake 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. Step 4Meanwhile, 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.
5. Step 5Make 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.