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Home » Eats & Drinks » The Best Rosemary Lemon Loaf Cake

The Best Rosemary Lemon Loaf Cake

Published on September 21, 2020 Updated on September 28, 2020 by Eden

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This is truly the best lemon loaf cake! Made with fresh rosemary and lemons, this cake is SUPER moist, buttery, and full of flavor. Topped with a lemon, sour cream glaze. This recipe will be your new favorite loaf cake!

rosemary lemon loaf cake recipe with glaze over the top.

If you’ve tried our coconut loaf cake and loved it, then you will absolutely love every bite of our rosemary lemon loaf cake. It has the exact same moistness with a crispy, buttery top and fluffy inside!

Super moist lemon loaf cake with glaze

The rosemary adds a freshness to it and compliments the lemon nicely. It’s perfect to serve spring or winter, as the rosemary adds a nice herby flavor to it. Also great to bake and gift to friends and for simple gatherings.

We love this loaf cake because it’s made with sour cream, oil and butter making it incredibly moist and full of lemon flavor. It’s truly one of the best we’ve ever had and are so happy to share it with you!

How to Make a Rosemary Lemon Loaf Cake

Supplies

Loaf Pan – This is our favorite loaf pan. It’s the only one you’ll ever need!

Measuring Cups

Mixing Bowls

Electric Mixer – Hand held or stand alone.

Parchment Paper

Buttery, moist lemon loaf cake cut with glaze poured over the top.

Ingredients

  • Fresh Rosemary
  • Lemon Juice + Lemon Zest
  • Butter
  • Vegetable Oil
  • Eggs
  • Sour Cream
  • Sugar
  • Flour
  • Baking Powder
  • Salt
  • Vanilla Extract
The top of a lemon loaf cake with sliced lemons and fresh rosemary,

Directions

Mix the butter (room temperature) and sugar on medium speed in an electric mixer.

Add in the sour cream and eggs and beat.

Lemon zest and rosemary with oil to make a loaf cake,

Next, add the lemon juice, oil, zest, and extract in a liquid measuring cup and alternate with the flour and baking powder mix.

Loaf cake batter with rosemary and lemon in a mixing bowl.

Mix on low until incorporated.

Parchment paper in a loaf pan

Cut a piece of parchment paper the same length as the loaf pan and leave extra room to go over the sides. This will make for easy removal!

cake batter in a loaf pan.

Butter the bottom and sides of the loaf pan and place in the parchment paper.

Pour the batter in the loaf pan 1/2 of the way full then bake it for 1 hour at 325 degrees.

Golden brown bakes loaf cake

The top will be golden brown and the center will come out clean (moist crumbs is okay) with a toothpick.

Removing the Loaf Cake

When the loaf cake is done, serve it from the pan, with the glaze poured over the top OR remove the loaf cake from the pan, serve it on a small platter and pour the glaze over it. 

Golden brown rosemary lemon loaf cake on a white Heath ceramics platter.

The easiest way to remove the loaf cake is by pulling up on the two sides of the parchment paper.

Lemon loaf cake with lemon slices and rosemary.

Delicious Lemon Glaze

The glaze is an essential part of this recipe! It’s beyond easy to make and only 4 ingredients!

  • Powdered Sugar
  • Lemon Zest
  • Lemon Juice
  • Water
Lemon loaf cake with drizzled glaze over the top.

In a small bowl whisk together the ingredients with a fork until it becomes a thick glaze texture. If you need a little extra water, add it. Next, pour it over the lemon loaf cake and enjoy it!

Full recipe below.

Ingredients in a gray bowl to make a glaze.

How can you tell if a cake is done without a toothpick?

Insert the toothpick into the center of the cake and if the toothpick comes out clean the cake is done. If it comes out with batter, the cake needs more time to cook.

If you take the loaf out too early it will fall in the center. However, we personally do like to take it out about a minute before it is fully done cooking so it’s not overcooked. 

Additionally, you don’t have to have a toothpick to test the center. A clean sharp knife will work as well.

Rosemary Lemon Loaf cake cut with sliced lemon and fresh rosemary.

Loaf Pan

A loaf pan is a rectangular pan that is used for baking bread and loaves. If you like to bake, it’s a good idea to invest in one good loaf pan that you will have forever. 

Our favorite is Emile Henry’s ceramic pan. It’s made from Burgundian clay, which absorbs, distributes, and retains heat evenly, so bread and casseroles bake and brown to perfection.

Sliced lemons on a loaf cake.

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Let us know if you make this rosemary lemon loaf cake by leaving a comment and rating below! We love to hear your thoughts!

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Rosemary Lemon Loaf Cake

This is truly the best lemon loaf cake! Made with fresh rosemary and lemons, this cake is super moist, buttery, and full of flavor.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, Lemons, loaf cake
Prep Time: 15 minutes
1 hour
Servings: 1 Loaf Cake
Calories: 4399kcal
Author: Eden

Ingredients

Rosemary Lemon Loaf Cake

  • 1 cup unsalted butter, organic
  • 1 1/2 cups sugar
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs, organic
  • 1/3 cup lemon juice, fresh-squeezed
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 2 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • 1 tbsp rosemary , fresh, minced. Find this in the herb section of the grocery store.

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp sour cream
  • 1 tsp lemon zest
  • 2 tbsp water

Instructions

Rosemary Lemon Loaf Cake

  • Preheat the oven to 325 degrees Fahrenheit
  • Mix the butter (room temperature) and sugar on medium speed in an electric mixer. 
  • Add in the sour cream and eggs and beat. 
  • While that is beating add the flour, salt and baking powder in a medium bowl and lighting whisk.
  • Next, add the lemon juice, oil, rosemary, zest, and extract in a liquid measuring cup and alternate with the flour mixture.
  • Cut a piece of parchment paper the same length as the loaf pan and leave extra room to go over the sides. 
  • Butter the bottom and sides of the loaf pan and place in the parchment paper. 
  • Pour the batter in the loaf pan 1/2 of the way full then bake it for 1 hour at 325 degrees. 

Lemon Glaze

  • Add the ingredients into a small bowl and whisk with a fork until combined and the texture turns into a glaze.
  • Drizzle the glaze over the rosemary lemon loaf cake and garnish with lemons and fresh rosemary.

Notes

Make sure to use fresh rosemary and freshly squeezed lemon juice for this recipe.
Baking times will vary on true oven temperature and location. Check on the loaf cake after 50 minutes and continue checking until it’s done. It will be golden brown, risen in the center and the sides. 
Do the toothpick trick to help tell if it’s done or not. 
 

Nutrition

Nutrition Facts
Rosemary Lemon Loaf Cake
Amount Per Serving
Calories 4399 Calories from Fat 2484
% Daily Value*
Fat 276g425%
Saturated Fat 179g1119%
Cholesterol 1039mg346%
Sodium 2647mg115%
Potassium 1441mg41%
Carbohydrates 461g154%
Fiber 8g33%
Sugar 307g341%
Protein 41g82%
Vitamin A 7205IU144%
Vitamin C 50mg61%
Calcium 666mg67%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
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9 Comments

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Comments

  1. Lily says

    September 21, 2020 at 8:18 pm

    5 stars
    I love a good loaf cake, I usually prep one and have it on the cake stand to enjoy with tea throughout the week and this I gotta tell you is on my top 3. I love the rosemary, the flavor of this cake is amazing and it is so moist, this makes for the perfect fall treat.

    Reply
  2. Melissa says

    September 21, 2020 at 8:47 pm

    5 stars
    Yummy – such a delicious recipe. I made it this weekend and it was a hit!

    Reply
  3. wilhelmina says

    September 22, 2020 at 11:27 pm

    5 stars
    I love, love, love the rosemary in this cake! Lemon and rosemary are totally meant to be together!

    Reply
  4. Beth says

    September 23, 2020 at 1:50 pm

    5 stars
    My daughter and I love anything lemon! Can’t wait to try this!

    Reply
  5. Laura Reese says

    September 25, 2020 at 6:23 am

    5 stars
    The lemon and rosemary the perfect flavor combo.

    Reply
  6. Kate says

    September 26, 2020 at 12:15 am

    Will a gluten-free flour work well in this recipe? Really hope so because this looks fantastic! Thanks!

    Reply
    • Eden says

      September 26, 2020 at 1:17 am

      You can try bob’s red mill one to one baking flour and see if that works! It’s a gluten-free alternative.

      Reply
      • Kate says

        September 28, 2020 at 10:15 pm

        Thank you! Will let you know if it works!!

        Reply
  7. Thomas says

    September 27, 2020 at 11:00 am

    5 stars
    This is a cake I enjoyed eating when I was a kid. Your recipe is awesome. I did, and I had unexpected results. It’s very good. Its taste is great. Thanks for the great article.

    Reply

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