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A light and fluffy lemon drizzle cake infused with fresh rosemary. An unusual and delicious flavor combination perfect for summery cakes and cupcakes.
On a recent trip to Dublin, my friend and I visited a lovely little eatery on the River Liffey. After an afternoon exploring the city, we were reeled in by their display of cakes that peeped out at us through bright windows. Sticky buns, blueberry & coffee muffins, chocolate slices of heaven, and other divine slices of heaven begging to be enjoyed. But of all the items on display, it was one in particular that caught my eye: Lemon and Rosemary Drizzle Cake. It was so delicious that I’ve just not been able to get it out of my mind.
Shortly after getting back home I broke out my cookbook, put on my thinking cap, and created my own lemon and rosemary drizzle cake. It blends a traditional lemon drizzle cake with rosemary-infused butter and glaze. It’s simple to make and oh so much more grown-up than a standard lemon cake. Enjoy and you’re welcome.
Lemon & Rosemary Cake Recipe
- Mixing bowl
- Lemon zester
- Cupcake tin
- Wooden skewer
For the cake
- 225 g self-raising flour 1½ cup
- 225 g white sugar 1 cup
- 225 g unsalted butter, softened 8 oz / 2 sticks
- 4 eggs
- zest of one unwaxed lemon
- juice of one lemon
- 1 tsp chopped rosemary
For the glaze
- 1/4 cup lemon juice typically the juice from one lemon
- 1/2 cup rosemary infusion You will need 1/2 cup water and 1 TBSP rosemary
- 95 g confectioners sugar / powdered sugar 3/4 cup
- sprigs of rosemary
- Pre-heat the oven to 350°F / 180°C / 160°C fan
- Grease the tin(s) and line the bottoms with baking paper
- Zest and juice the lemons, and chop the rosemary
- Make the rosemary infusion by infusing 4 tsp of chopped Rosemary in 1/2 cup of scalding water. Allow to steep for at least ten minutes before straining and reserving the liquid.
Make the Cake
- Melt the butter on the hob in a double-boiler. Basically, a saucepan that sits inside another pan of boiling water. Add the rosemary and allow it to infuse through the butter for fifteen minutes. Strain the butter through a mesh and discard the herb. Allow the butter to cool for about ten minutes.
- By hand or with a mixer, blend the sugar and infused butter. Add in the eggs and lemon zest and blend well.
- Gradually add the sifted flour and baking powder into the mix and continue mixing until the batter is creamy with no visible lumps, bumps, or chunks.
- Spoon the mixture into your desired pan, making sure to only fill halfway. Bake ordinary-sized cupcakes for 25 minutes, large cupcakes for 35 minutes, and a loaf tin for 40-45 minutes.
Make the Glaze
- Sift the powdered sugar into a bowl with the just-warm rosemary infusion and lemon juice. Whisk to a smooth consistency.
Glaze the Lemon & Rosemary Cupcakes
- When the cake(s) are finished baking, take them out of the oven, and allow them to cool for five minutes. Next, remove the cake(s) from the tin and set them on a layer of greaseproof paper. Prick them all repeatedly with the wooden skewer, poking half-way through the cakes or even a little deeper.
- Spoon the glaze slowly and evenly over the cake(s). You want it to steep down the holes you've just made in the cake and infuse the sponge with glaze.
- Leave to cool completely before serving. Store in an airtight container at room temperature and consume within five days.