Lemon Loaf Cake with Rosemary Infused Lemon Icing

This Lemon Loaf Cake Recipe is a flavorful pound cake that we dare you to resist. To up the ante even more, we use a fresh rosemary-infused glaze that will make anyone drool with anticipation.

What is this

Featuring a rosemary-infused lemon glaze

The idea for this lemon loaf cake recipe comes to us from Deanna Samaan, the lady behind the popular food blog, Seduction in the Kitchen. Every few months a few of us virtual foodies get together to recreate something that was originally done by another member of our “Freaky Friday” group.

I’m delighted that we were assigned to cover something from Seduction in the Kitchen. Deanna has hundreds of mouthwatering recipes on her site. Indeed, we can just about throw a dart at her recipe index and wherever it lands we know it’s going to be delicious.

We love to bake here on Platter Talk and we love to use fresh lemons in the oven or on the stovetop. Besides having a bright and fresh flavor, lemons are versatile and pair nicely with berries, herbs, and even chocolate, among many other tantalizing ingredients.

Our Rosemary Lemon Chicken showcases the flavorful magic that occurs when fresh lemon and rosemary join forces together in a single recipe.

Other lemon recipes

• Lemon-Blueberry Bread
• Lemon Ice Cookies
• Lemon Soda Pound Cake
• Julia Child’s Lemon Herb Roast Chicken Recipe
• Creamy Lemon and Parmesan Noodles
• Lemon Drop Cookies
• Pesto Stuffed Chicken Breast & Lemon-Basil Sauce
• Blueberry-Lemon Bread
• Braised Garlic Chicken & Capers with Lemon-Anchovies Sauce
• Blueberry Crumb Cake & Cream Cheese Lemon Twist Recipe

Making some slight modifications to Deanna’s lemon pound cake, we recreate that same magic, only this time in a dessert with this lemon loaf cake recipe and its rosemary-infused lemon glaze.

To dress this dessert up just a bit, we make a few baby loaves and a bigger mamma loaf of this lemon loaf cake recipe. The whole family is dressed with thin slices of fresh lemon, sprigs of fresh rosemary, and a handful of plump, organic blueberries. Finally, we garnish the cakes with a light dusting of powdered sugar.

How do you grease and flour a cake pan? We’ve got just the guy to show you how!

The resulting taste in this lemon loaf cake family is one of sweet fresh love and makes for a welcome treat at home or work or any special occasion where food is celebrated.

I hope you try this lemon loaf cake recipe soon and be sure to drop by Seduction in the Kitchen as well. Most of all, thanks for reading Platter Talk, it means the world to us! -Dan

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Lemon Loaf Cake Recipe with Rosemary-Infused Lemon Glaze

5 from 14 votes

Adapted from Seduction in the Kitchen

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Yield: 8 servings

By: Darn from Platter Tak

Ingredients 

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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° and then prepare a 9 x 5-inch loaf pan with butter or non-stick spray. Dust pan with cake flour (see video in post.)
  
• In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
  
• Next, use a food processor to combine the sugar and lemon zest.
  
• Using a stand mixer, combine the butter and the sugar mixture and then cream together until light and fluffy. Add lemon juice, eggs, and vanilla. Mix until thoroughly combined.
  
• Gradually add the flour mixture into the stand mixer bowl and mix until just combined being careful to not over mix.
  
• Pour batter into prepared pan and bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 40-45 minutes).
• Cool in pan for 10 minutes and then turn onto wire rack.

for the rosmary-infused lemon glaze

• Combine  sugar, lemon juice and zest to boil in small saucepan making sure to stir occasionally to dissolve sugar.

  
  
• Reduce heat to low and add rosemary sprig and continue simmer until thickened slightly, about 2 minutes.

  
  
• Use a toothpick poke to holes on all sides of cake. Drizzle glaze over top of cake and then allow to cool at room temperature at least one hour before serving.

Nutrition

Calories: 498kcal, Carbohydrates: 63g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 142mg, Sodium: 526mg, Potassium: 181mg, Fiber: 1g, Sugar: 44g, Vitamin A: 830IU, Vitamin C: 11.1mg, Calcium: 67mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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