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Rosemary & Lemon Infused Cake


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Rate this recipe 4.5/5 (14 Votes)


  • Simple Rosemary Syrup
  • 2 cups water
  • 1 cup sugar
  • 1 Rosemary sprig
  • Cake
  • 1 1/2 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup white sugar
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • Sprig of Rosemary from Syrup, finely chopped
  • 1/2 cup milk
  • Rosemary Glaze
  • 2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 3-4 tablespoons Rosemary Simple Syrup
  • Edible flowers, Rosemary sprig & blossoms for garnish


Preparation time 5mins
Cooking time 40mins
Adapted from


Step 1

In a small saucepan, bring water, sugar and rosemary for syrup to a simmer. Remove from heat and allow to cool. Set aside Rosemary sprig for cake. Remove the leaves from the stem and finely chop. Transfer the simple syrup once cool enough to a jar and chill in the refrigerator.
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat together sugar, butter and oil until smooth. Add eggs, one at a time. Add vanilla, lemon zest, and rosemary. Mix until well combined. Alternately add milk and dry ingredients, beginning and ending with the dry ingredients.
Pour into an 8½ inch cake pan. Bake for about 30-35 minutes or until cake tester comes out clean. Transfer cake to a wire rack and allow to cool completely in the cake pan.
With a sharp knife, poke the cake several times and drizzle with about ½ cup of Rosemary simple syrup. Cover the cake and place in the refrigerator for a couple of hours or overnight.
Whisk confectioner’s sugar, vanilla, simple syrup for Rosemary Glaze. Drizzle all over cake and garnish.
Serve with tea or coffee and enjoy!

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