Rosemary Lemon Loaf Cake

4.91 from 21 votes

This is truly the best lemon loaf cake! Made with fresh rosemary and lemons, this cake is super moist, buttery, and full of flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: Loaf Cake

Author: Eden

Ingredients

Rosemary Lemon Loaf Cake

3/4 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
1/8 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.
Bake 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