Lemon Loaf Cake with Rosemary Infused Lemon Icing

5 from 14 votes

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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.

A bunch of lemon loaf cake on a cutting board

What is this

Featuring a rosemary-infused lemon glaze

This lemom loaf cake recipe is garnished with sprigs of fresh rosemary.

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.

Cake batter in  mixing bowl

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.

Lemon zest and sugar in a food processor

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

a bunch of lemons
Be sure to real about how to choose a juicy lemon or lime, a Platter Talk Food Flash.

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.

Garnish the lemon loaf cake recipe with fresh lemons, blueberries, and springs of rosemary.

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!

YouTube video

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.

The best lemon loaf cake recipe is from Platter Talk.

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

Try this delicious lemon loaf cake recipe from Platter Talk!

Lemon Loaf Cake Recipe with Rosemary-Infused Lemon Glaze

5 from 14 votes
Adapted from Seduction in the Kitchen
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 8 servings


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


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.


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
Tried this recipe?Mention @plattertalk or tag #plattertalk!

This Lemon Loaf Cake Recipe features the juice and zest of fresh lemons topped with a rosemary-infused lemon glaze for a sheer magical tasting dessert that is irresistible.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    I made these today and they turned out perfect! It is so rare that I make something via Pinterest or a blog and it turns out like the photo AND to the exact specs as detailed in the recipe! Plus they are lemony delicious! Also, I should add that I doubled the recipe and it still turned out perfect! Double yeah!!! Thank you!

    1. Thanks for the great feedback, Nicole! We’re so happy you enjoyed this lemon loaf cake and we hope you can find more recipes that you love here on Platter Talk!

  2. My baker/partner is making this for me and just discovered there is no sugar listed in the ingredients for the cake itself.

    He’s using 1 cup of sugar so please let us know what the proper amount is for this recipe. I have a feeling this is going to be very very sweet.

    Thanks much!

    1. Our apologies for this error in our recipe program. The correct amount is 1.25 cups of sugar.

  3. This is such a refreshing lemon loaf cake! I am starving for a slice of this delicious cake right now!