Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: Natural Home and Garden (May 2005) from Desserts from an Herb Garden

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Grease and flour a bundt pan.
  3. In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
  4. In a small bowl whisk together buttermilk and vanilla.
  5. In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
  6. In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
  7. Pour batter into prepared pan.
  8. Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
  9. To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
  10. Place cake on serving dish and drizzle glaze over cooled cake.
Most Helpful

I LOVED THIS!!!!!!!! The only change I made was to use the juice of one lemon, no milk for the glaze. Yummo!!!! Thanks Ellie!

Rita~ February 05, 2010

I followed this recipe to a T and wasn't very impressed. The cake wad dry and had too much lemon taste and not enough rosemary. I like the idea of the lemon rosemary cake, but think next time I'll just add rosemary to a good lemon cake.

Lt. Amy May 12, 2008

This cake is good, the rosemary gave it a lift, although I only added in 1/4 teaspoon, I think 1 teaspoon would have been way too overpowering. I doubled the glaze and added in more lemon juice (my DH loves lemons!) This is a wonderful light cake, thanks Ellie!...Kitten:)

Kittencal@recipezazz February 09, 2006