Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
25 Mins
Total Time
2 Hours 20 Mins
Makes 8 to 10 servings

Perfect for brunch or tea, moist Lemon-Rosemary Coffee Cake is a perfect pick. Fresh rosemary complements the lemony flavor in this coffee cake.

How to Make It

Step 1

Preheat oven to 350°. Lightly grease bottom and sides of a 9-inch springform pan. Line bottom of pan with parchment paper.

Step 2

Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp. Reserve zest and 1 Tbsp. lemon juice.

Step 3

Combine flour, sugar, and salt in bowl of a food processor; pulse 3 to 4 times or until blended. Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs. Reserve 1 cup flour mixture.

Step 4

Transfer remaining flour mixture to bowl of a heavy-duty electric stand mixer. Add baking powder and baking soda; beat at low speed until well blended. Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed 1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape bowl as needed. Stir in rosemary. Spoon half of batter into prepared pan.

Step 5

Whisk lemon curd in a small bowl about 1 minute or until loosened and smooth; carefully spread over batter in pan. Top with remaining half of batter.

Step 6

Stir together reserved lemon zest, 1 Tbsp. lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter in pan.

Step 7

Bake at 350° for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.

Step 8

Let cool in pan on a wire rack 10 minutes. Gently run a sharp knife around edge of cake to loosen; remove sides of pan. Cool cake completely on wire rack (about 1 hour). Dust with powdered sugar just before serving.

Step 9

*Greek yogurt may be substituted.

Chef's Notes

A 9-inch round cake pan may be substituted for springform pan. Line bottom and sides of cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; grease foil well. Proceed with recipe as directed through Step 7. Let cool in pan on a wire rack 10 minutes. Lift cake from pan, using foil sides as handles. Carefully remove foil. Cool and dust with powdered sugar as directed.

Ratings & Reviews

rosemary and lemon

August 25, 2016
excellent...rosemary is subtle, lemon curd is tangy (made my own). dense and rich texture.

earlmay1's Review

September 19, 2012

milosmom1's Review

April 13, 2012
I loved this coffee cake! The rosemary really makes it something special, and the creamy, lemony parts with the lemon curd is such a nice contrast to the moist cake. I didn't have trouble with mine rising...maybe check the expiration on your baking powder? It is a little time consuming, that's why I only gave it 4 stars instead of 5, but its worth it for a special occasion.

valmky's Review

February 04, 2012
Delicious! Lemony, very much a coffee cake as opposed to a true cake. For me it's a keeper!

suemidkiff's Review

January 29, 2012
This was such a joy to make, but I was so disappointed that it didn't rise. It was so dense and heavy that I couldn't eat it. I'm now waiting for any suggestions. More baking powder?