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If you like lemons, you will enjoy this special treat. This Lemon Loaf with a Rosemary glaze drizzled over top will be a true hit. Easy to make when you are expecting guests. Everyone will love this Lemon loaf recipe.
Serve it alongside a hot cup of tea for a special afternoon goodie. A spoonful of blueberries or a few strawberries compliment a slice of Lemon Loaf and look so pretty on the plate.
Lemon Loaf with Rosemary Glaze Recipe
Ingredients for Lemon Cake with Rosemary Glaze:
1/2 cup butter
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
the peel of 1 lemon, zested
1 1/2 cup flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking soda
Lemon Cake Glaze Ingredients:
1/2 cup sugar
1 lemon, squeezed for juice
2 cups icing sugar
1 sprig of fresh rosemary
Soften the butter and add the sugar. Stir well until mixed.
Add 2 eggs and mix well.
Now add in the sour cream, vanilla and the zested peel from one lemon. Beat this mixture well for two minutes.
The batter may look curdled, but that’s ok!
Now add the flour, cornstarch, salt and baking soda. Mix it together only until incorporated – try to not over mix at this point.
Pour batter into two greased and floured loaf pans. Bake in a preheated 325 F degree oven for 25 – 30 minutes.
You can test if the loaf is done using a toothpick. Push it in and remove it; if the toothpick is clean, the Lemon Loaf is done. If not, give it a few more minutes in the oven.
Remove the loaf from the oven and now poke holes along the top, using the toothpick. Once cool, turn the loaf out onto a plate and get ready for glazing.
Rosemary Infused Glaze
Note: If you don’t have Rosemary, you could now just whisk together the lemon juice and sifted icing sugar. Then drizzle over the Lemon Loaf.
Rosemary Lemon Glaze
Heat the sugar and lemon juice on the stove, bringing the mixture to a boil. Stir it once in a while while it is heating.
Add the Rosemary sprig and turn the stove down to low. Let it thicken for 2 -3 minutes.
Want a clear glaze for the Lemon Cake? Just remove the Rosemary and drizzle the glaze all over the loaf.
The glaze will drip down into the holes you made with the toothpick.
Want a white glaze for the Loaf?
Remove the mixture from the stove and take out the Rosemary sprig. Add 2 cups of sifted icing sugar and beat well.
Drizzle the Rosemary infused glaze over the top of the loaf.
This Lemon Loaf recipe is easy to make. The Loaf has a true lemony zingy flavor. And, it’s moist and delicious.
Your guests and family will love it and you will likely make it again. Enjoy! Here’s a Recipe Card you can print.
Lemon Loaf with Rosemary Glaze
This zingy treat will soon become a family favourite.
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 peel of 1 lemon zested, using grater
- 1 1/2 cup flour sifted
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
Rosemary Infused Lemon Glaze
- 1 lemon, squeezed for juice
- 1/2 cup sugar
- 1 sprig Rosemary, fresh
Beat softened butter with sugar.
Add eggs and mix well.
Blend in sour cream, vanilla and zested lemon peel.
Beat for 2 minutes. Batter may appear curdled.
Sift and combine the flour, cornstarch, salt and baking soda.
Pour into egg mixture. Mix just until incorporated.
Pour into two greased and floured loaf pans.
Bake at 350F for 30 - 35 minutes.
Remove from oven. Poke holes in top using a toothpick. Let cool.
Mix sugar and lemon juice in saucepan.
Heat until boiling. Stir occasionally.
Turn heat to low, add Rosemary and let thicken about 2 - 3 minutes.
Add icing sugar and whisk well. Pour over top of loaf, letting the glaze settle in holes in loaf top.
Want to read more of Country Living in a Cariboo Valley’s Recipes? You can find them all right here, including
This Almond Butter Cake is a Dutch treat and we’ve been making it for years.
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