Rosemary Lemonade Cake Recipe

Name: Rosemary Lemonade Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 165 min
Yield: 14
Ingredients: 1/2 pound butter, softened; 2 1/2 cups sugar, divided; 4 eggs, room temperature; 1/4 cup candied lemon peel, chopped, plus more, left whole, for garnish; 2 tablespoons chopped rosemary, plus more for garnish; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon vanilla extract; 1 cup plain yogurt, room temperature; 3/4 cup lemon juice, strained and divided

I developed this recipe for folks who can't seem to get enough lemon. The addition of candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.

Sweet Technique: How to Make Candied Citrus Zest

Rosemary Lemonade Cake Recipe

Prep 15 mins

Cook 50 mins

Active 45 mins

Cooling and Setting Time 100 mins

Total 2 hrs 45 mins

Serves 12 to 14 servings

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1/2 pound butter, softened
2 1/2 cups sugar, divided
4 eggs, room temperature
1/4 cup candied lemon peel, chopped, plus more, left whole, for garnish
2 tablespoons chopped rosemary, plus more for garnish
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup plain yogurt, room temperature
3/4 cup lemon juice, strained and divided

Preheat oven to 350 degrees. Grease two 8 inch round cake pans, or two loaf pans and line with parchment.
In a small bowl, whisk together flour, baking soda, and baking powder. Set aside.
Cream butter and 2 cups of the sugar together for 3-4 minutes, until very light and fluffy.
Add eggs one at a time and beat well after each addition, scraping down the sides of the bowl as you go.
Add the vanilla, rosemary, candied zest, and salt. Beat well for 15 seconds, then scrape down the sides and beat for an additional 15 seconds.
With the mixer on low speed, add the dry ingredients to the bowl in two additions, alternating with the yogurt. Mix until just incorporated.
Add 1/2 cup of the lemon juice and mix until just incorporated. Scrape down sides of the bowl and mix for five seconds. Divide the batter evenly between the two pans.
Bake at 350 for 40-45 minutes, rotating halfway through, until the cake is golden brown and a cake tester or toothpick comes out clean.
While the cake is baking, combine the remaining half cup sugar and the 1/4 cup lemon juice in a saucepan and heat until the sugar dissolves, stirring occasionally. Allow the liquid to cool.
Allow the cakes to cool for 20 minutes in the pan. Drizzle or brush the lemon mixture over the tops, allowing it to soak into the cake. Let the cakes sit another 10 minutes before unmolding and allow them to finish cooling.
Garnish with candied zest and a sprig of fresh or candied rosemary.

Special equipment

Stand mixer or hand mixer, parchment paper

This Recipe Appears In

Sweet Technique: How to Make Candied Citrus Zest

Nutrition Facts (per serving)
407	Calories
15g	Fat
64g	Carbs
6g	Protein

Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories	407
% Daily Value*
Total Fat 15g	19%
Saturated Fat 9g	45%
Cholesterol 89mg	30%
Sodium 354mg	15%
Total Carbohydrate 64g	23%
Dietary Fiber 1g	4%
Total Sugars 41g
Protein 6g
Vitamin C 2mg	12%
Calcium 63mg	5%
Iron 2mg	9%
Potassium 110mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.