Rosemary Lemon Bundt Cake with Goat Cheese Frosting
  • 3cups all purpose flourplus more for pan
  • 1/2tsp baking soda
  • 1/2tsp baking powder
  • 1/2tsp salt
  • 1 1/2tbsp freshly chopped rosemary(3-4 sprigs)
  • 1 1/2tbsp grated lemon zestfrom 2-3 large lemons
  • 1cup softened unsalted butterplus more for pan
  • 2cups granulated Sugar
  • 1tsp vanilla
  • 3 large eggs
  • 1cup buttermilk
  • 2tbsp fresh lemon juice
  • 1/3cup water
  • 1/3cup granulated Sugar
  • 3 whole sprigs of rosemary
  • 8oz. room temperature goat cheese
  • 4oz. room temperature cream cheese
  • 1/2cup room temperature butter
  • 1/4tsp vanilla
  • 1/4tsp salt
  • 1/2cup confectioners’ sugar
  • 2tbsp milk,
  • 1tsp lemon zest
  • Candied lemons(optional)
  • Fresh rosemary sprigsoptional
  • Brittleoptional
  1. Preheat the oven to 325°F with your oven rack in the middle position. Liberally grease a 10-inch bundt pan with softened butter, making sure you get all the nooks and crannies. Add in about a cup of flour and shake the pan, coating all the butter. Tap out any excess flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, rosemary, and lemon zest. Set aside.
  3. In a stand mixer (or using a hand mixer and another large bowl), cream the butter, sugar, and vanilla on medium speed until paler in color and fluffy, around 3 minutes. Scrape down the sides of the bowl and mix in the eggs, adding them one at a time. Scrape the sides of the bowl again.
  4. On low speed, add in a third of the flour mixture and mix, then add half of the buttermilk mixture and mix some more. Next, add half of the remaining flour, mix, the rest of your milk, mix, and finally the rest of your flour. You want to start and end by mixing in flour because this insures the ingredients don’t slosh around and that everything is incorporated well. Never add all of the flour or milk at once, since this can lead to overmixing and a very dense batter!
  5. Mix in the lemon juice, also on low speed.
  6. Scrape down the sides of the bowl and pour into your prepared bundt pan. Tap a few times on the counter, then smooth out the top of the batter with a spatula. Give it a few more taps, then bake for 60-65 minutes until the top is golden brown and a toothpick comes out clean.
  7. While your cake is baking, you can prepare the syrup and the frosting (directions below).
  8. Remove your cake from the oven and let it rest on a wire rack. Brush the top of the cake with the rosemary syrup (about a third of the mixture) and let it cool for 10-15 minutes. Transfer your cake onto a serving platter (rounded side up) and brush the rest of the syrup on top. Let cool for another 20-30 minutes.
  1. Combine the water, sugar, and rosemary in a small pot. Stir. Let the mixture come to a boil, then remove from heat. Keep the sprigs in the syrup while it is cooling, and brush it onto the cake when warm to the touch.
  1. In a stand mixer (or using a hand mixer), cream the goat cheese, cream cheese, butter, vanilla, and salt on medium speed until well incorporated and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. With your mixer turned off, add in half of the powdered sugar, and mix on low speed until well incorporated. Add in the rest of the sugar and mix on low speed until combined. Scrape down the sides of your bowl.
  3. Finally, mix in your milk and lemon zest. The frosting should be the consistency of regular yogurt (not Greek yogurt).
  1. Give your frosting a few stirs before pouring, spooning, or piping it on your cake. Decorate your cake with some candied lemon slices, fresh rosemary sprigs, brittle, and so on. Let your imagination go wild here! Serve at room temperature.
  2. If making ahead, do not leave the cake on your kitchen counter (unless you live in a colder climate) as the goat cheese in the frosting may start to taste sour. Store in your fridge until 30 minutes before serving. For best results, this cake should be served immediately.
Recipe Notes

Recipe for cake batter adapted from Once Upon a Chef’s Lemon Buttermilk Pound Cake.