Lemon desserts have not always been my favorite. In fact, I dislike most of them. But when I was looking into cakes to make that had savory flavors, this Lemon & Rosemary Cake recipe peaked my interest. It isn't too "lemony" and the rosemary isn't overpowering either. This cake is a well balanced marriage of flavors. Topped with a light lemon icing–this lemon and rosemary cake was a winner. Definitely making this again!
I served it to a crowd, and they all seemed to love it. Give it a try (no worries, it is really simple to make).
Lemon & Rosemary Cake
Ingredients for cake
1 ¾ cup sugar
Zest of 2 lemons
2 eggs
1 cup vegetable oil
½ teaspoon salt
1 cup plain or vanilla yogurt
3 tbs lemon juice
3 teaspoon fresh rosemary, finely chopped
2 cups self rising flour
To make cake
Beat the oil, eggs, sugar and lemon zest until well combined. Add in all other ingredients and mix well by hand. Pour the cake mixture into a 24cm spring form cake tin that has been well greased and lined with a parchment circle. Bake at 350 degrees for about 30-40 minutes or until skewer comes out clean. Remove from over, leave in pan for 15 minutes before removing to wire rack to cool completely.
To make icing:
Start with 2 cups confectioners sugar and add tbs of lemon juice while stirring until you get the desired consistency to ice your cake. I added 5 tbs when making the cake above. You can't mess it up -- add in more sugar if it's too thin, or more lemon juice if it's too thick.
Once your cake is cool, pour or spread on your icing.
Kayla says
I had the same issue with not baking fully through in middle for a while. Followed ingredients and instructions exact. Could it be an altitude issue? We’re at about 6,000 feet.
Tori says
Hi Kayla! That's a great question. I'm at 1,312 ft. I am going to make this recipe again this weekend (it's been awhile!). I'll make any updates I discover to this recipe post.
Jaylyn says
We made this tonight for our Christmas Eve cake! For whatever the reason, it took much longer than 30-40 mins to bake, but we just kept it in until the toothpick came out clean. It actually turned out more like a gooey lemon bar (which is good, too), instead of a cake. We weren't sure if it was typed up correctly? Could we have missed an ingredient?
Tori says
Hi Jaylyn! That is so strange. You can see in the photos that my cake definitely didn't come out gooey. Did you use self rising flour?
Tori says
Hello! Do you make this with plain or vanilla yogurt? Which do you prefer?
Tori says
I used vanilla. I think it's a tad sweeter which I prefer.
Celia Becker says
Hi Tori. It looks yummy and moist. I'm going to make it tomorrow. Thanks!
Tori says
Celia, let me know what you think. Happy baking!