Rosemary & Lemon Infused Cake

Catherine Cappiello Pappas


This sweet, moist summer cake is infused with a fresh Rosemary and lemon. Speckled with floral notes that are perfectly balanced with hints of citrus.

pinch tips: How to Measure Ingredients





5 Min


35 Min




simple rosemary syrup
2 cups water
1 cup sugar
1 rosemary sprig
1½ cup all-purpose flour
1¾ teaspoons baking powder
pinch of salt
¾ 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
½ cup milk
rosemary glaze
2 cups confectioner’s sugar
½ teaspoon vanilla
3-4 tablespoons rosemary simple syrup
edible flowers, rosemary sprig & blossoms for garnish

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy