Lemon Rosemary Cake

Not too sweet, not too tart, this light and airy lemony bundt cake may be the perfect summer dessert.


  • For the cake:
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • zest from two lemons
  • juice from one lemon
  • 1 cup buttermilk
  • 3 cups flour
  • 2 tablespoons chopped Rosemary
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • For the glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
  • Whisk together until smooth. Cover until ready to use.


  1. Oil and flour bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through. Remove from oven and set on a wire rack for 5 minutes. Remove from pan and continue to cool on the wire rack. Drizzle with glaze, once cooled.