Weekend Baking Project: Rosemary Lemonade Cake


[Photograph: Lauren Weisenthal]

If it's still a little cool outside to mix up a pitcher of lemonade, you can still enjoy the same bright and spring-like flavors with this super lemony cake.

The addition of candied lemon zest lends some texture and gives the cake a beautiful appearance—one that would be welcome on any Easter table. Rosemary highlights the tangy flavor of the citrus, but you can substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.

Get the Recipe

Rosemary Lemonade Cake »

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: