This Lemon Loaf Cake Recipe is a moist, flavorful pound cake you won’t be able to resist. To elevate it, we finish the cake with a fresh rosemary‑infused lemon glaze that adds an aromatic, mouthwatering touch.
What is this
Featuring a rosemary‑infused lemon glaze
This lemon loaf cake is adapted from Deanna Samaan of Seduction in the Kitchen, with a few small changes to make it perfect as a loaf and to showcase a rosemary‑infused lemon glaze. We love recreating favorites from fellow bloggers and adding our own finishing touches, and this recipe highlights why lemons are such a versatile ingredient in baking.
Lemon brightens the cake with fresh citrus flavor and pairs beautifully with herbs like rosemary. The loaf is tender and rich, with a zesty lemon bite folded into the batter. The glaze, subtly scented with rosemary, soaks into the cake and adds a sophisticated herbal note that keeps each bite interesting.
We often pair lemon with savory dishes too — our Rosemary Lemon Chicken is a great example of how fresh lemon and rosemary work together — but here the combination shines in a simple, elegant dessert.
Other lemon recipes
- Lemon-Blueberry Bread
- Lemon Ice Cookies
- Lemon Soda Pound Cake
- Julia Child’s Lemon Herb Roast Chicken
- Creamy Lemon and Parmesan Noodles
- Lemon Drop Cookies
- Pesto Stuffed Chicken Breast & Lemon‑Basil Sauce
- Blueberry‑Lemon Bread
- Braised Garlic Chicken & Capers with Lemon‑Anchovy Sauce
- Blueberry Crumb Cake & Cream Cheese Lemon Twist
We made a few small tweaks to the original pound cake to convert it into this lemon loaf: a tender crumb from cake flour, an extra lemon note from zest in the sugar, and a rosemary‑scented glaze that soaks into the loaf for an extra layer of flavor.
To make the presentation special, we often bake one large loaf and a few mini loaves. Garnish with thin lemon slices, sprigs of rosemary, and a handful of blueberries, then finish with a light dusting of powdered sugar for a pretty, polished finish.
How do you grease and flour a cake pan? We’ve got just the guy to show you how!
The final result is a cake that tastes fresh, bright, and slightly herbaceous — an ideal treat for casual afternoons, brunch, or any celebration where a handmade dessert will be appreciated.
I hope you try this lemon loaf cake soon, and if you enjoy it please check out Seduction in the Kitchen for more inspiring recipes. Thanks for reading Platter Talk — we appreciate you! —Dan
Lemon Loaf Cake Recipe with Rosemary‑Infused Lemon Glaze
Ingredients
for the cake
- 1 cup butter, softened to room temperature
- 1.5 cups cake flour
- 1.5 tsp baking powder
- 1 tsp salt
- 1 lemon, juice and zest
- 1.25 cups sugar
- 4 eggs
- 2 tsp vanilla extract
for the glaze
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 sprig rosemary
Instructions
for the cake
- Preheat oven to 350°F. Grease a 9 x 5‑inch loaf pan with butter or non‑stick spray and dust with cake flour.
- In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Pulse the sugar with lemon zest in a food processor to infuse the sugar with lemon oils.
- Using a stand mixer, cream the butter and lemon‑zested sugar until light and fluffy. Add lemon juice, eggs, and vanilla; mix until combined.
- Gradually add the flour mixture and mix just until incorporated; avoid overmixing.
- Pour batter into the prepared pan and bake at 350°F for 15 minutes, then reduce oven temperature to 325°F and continue baking until deep golden brown and a skewer inserted in the center comes out clean, about 40–45 more minutes.
- Cool in the pan for 10 minutes, then remove to a wire rack.
for the rosemary‑infused lemon glaze
- Combine sugar, lemon juice, and lemon zest in a small saucepan and bring to a gentle boil, stirring to dissolve the sugar.
- Reduce heat to low, add the rosemary sprig, and simmer briefly until the mixture thickens slightly, about 2 minutes. Remove the rosemary.
- Use a toothpick to poke holes in the cooled loaf, then drizzle the warm glaze over the top. Allow the cake to cool at room temperature for at least one hour so the glaze absorbs before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
Course: Dessert
Cuisine: American
