Rosemary Lemon Pisces Cake

Name: Rosemary Lemon Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Artisan Bakery Recipes

I’m excited to share my Rosemary Lemon Pisces Cake recipe with you! This cake is a delightful balance of fragrant rosemary and zesty lemon, creating a unique flavor profile that’s both refreshing and aromatic. When I first combined these ingredients, I was amazed at how well they complemented each other, making it an unforgettable treat for any occasion. Perfect for spring gatherings or as a sweet indulgence at home, this cake has quickly become a favorite in our household. I can’t wait for you to try it!

Created by

Emily

Last updated on 2026-01-24T11:45:27.972Z

When I decided to bake a cake with rosemary, I thought it would be an adventurous move, but it turned out to be one of the best decisions ever. I wanted to capture the essence of summer and the unique earthy flavor of rosemary paired with lemon's bright acidity. The scent that fills the kitchen when the cake is baking is truly intoxicating!

One crucial tip I learned during my baking experiments is to use fresh rosemary for the best flavor. Dried herbs just don't provide the same aromatic experience. Additionally, pouring lemon glaze over the warm cake adds an extra layer of flavor that’s simply divine. Trust me, your guests will be raving about this cake!

Why You'll Love This Cake
A unique blend of rosemary and lemon for a refreshing taste.
Moist and tender crumb that melts in your mouth.
Perfect for any occasion, from casual gatherings to festive celebrations.

The Role of Rosemary and Lemon

In this Rosemary Lemon Pisces Cake, rosemary serves not only as an aromatic element but also adds a savory depth that balances the cake's sweetness. When selecting rosemary, opt for fresh sprigs rather than dried, as the flavor is significantly more robust. Finely chopping the leaves ensures that their essence is evenly distributed throughout the batter, giving every bite a hint of herbal delight.

Lemon zest plays a critical role in brightening the cake's overall flavor profile. The zest contains essential oils that contribute both fragrance and an intense lemon flavor, which makes the cake refreshing. If you wish to amplify the lemon taste, consider using a mix of Meyer lemons, known for their sweeter and less acidic profile, alongside traditional lemons.

Baking Tips for Success

For optimal results, make sure your butter is at room temperature before creaming with sugar. This process incorporates air, resulting in a lighter cake crumb. If you forget to take out the butter, a quick fix is to cut it into small pieces and microwave it for about 10 seconds—just enough to soften it without melting.

When baking the cake, keep an eye on the time. Ovens can vary in temperature accuracy, so start checking for doneness a few minutes early. Look for a golden top and check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs attached, but not wet batter. This will help you achieve a perfectly moist cake without overbaking.

Ingredients

Gather the following ingredients to make this delicious cake:

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon fresh rosemary, finely chopped
1 tablespoon lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Once you have all these ingredients, you are ready to start baking!

Instructions

Follow these steps to create your Rosemary Lemon Pisces Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Buttermilk

Add the eggs, one at a time, followed by the buttermilk, mixing until fully incorporated.

Incorporate Dry Ingredients

Gradually mix in the dry ingredients until just combined. Avoid overmixing.

Add Rosemary and Lemon Zest

Fold in the chopped rosemary and lemon zest gently.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.

Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar, lemon juice, and zest to make the glaze.

Glaze the Cake

Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over it and let it set.

Now, it’s time to slice and enjoy your Rosemary Lemon Pisces Cake!

Pro Tips

For an added touch, try serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving Suggestions

This cake shines when served with a dollop of whipped cream or a scoop of vanilla ice cream, providing a creamy contrast to the fluffy texture. For an extra touch, sprinkle some additional lemon zest on top of the whipped cream for a burst of color and flavor.

Pairing the cake with a light herbal tea, like chamomile or mint, enhances the rosemary notes and creates a delightful afternoon treat. Alternatively, serve it alongside a gin and tonic to complement the lemon and rosemary flavors, making it an excellent choice for spring gatherings.

Storage and Make-Ahead Tips

Once cooled completely, this cake can be stored in an airtight container at room temperature for up to three days. To keep it fresh for longer, consider refrigerating it, where it can last up to a week. Just ensure it’s properly covered to prevent it from drying out.

If you want to prepare ahead, both the cake and the glaze can be made in advance. You can freeze the unglazed cake for up to three months. To serve, simply thaw it at room temperature and glaze it just before presenting it, ensuring that the glaze stays fresh and appealing.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

While fresh rosemary is recommended for the best flavor, you can use dried rosemary. Just reduce the amount to 1 teaspoon, as it is more concentrated.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda and baking powder are gluten-free.

→ What can I serve with this cake?

This cake pairs beautifully with fresh berries, whipped cream, or a light lemon sorbet.