This lemon & rosewater loaf cake is moist, fragrant, and perfect for this time of year. The floral notes of rosewater and bright lemon make it a lovely treat and will be a hit especially with lemon lovers!
Fragrant and Elegant Loaf Cake with Lemon & Rosewater
I’m a huge lemon lover and lemon loaf cake is one of my favorite go-to sweets. I like mine bursting with lemon flavor, not just a subtle hint so this cake includes both the zest and juice of a whole lemon, plus a sweet and tangy lemon glaze on top.
I’m also drawn to sweets scented with rosewater and I added rosewater to give this loaf a light floral note for a pretty spring touch.
Why I love this Loaf Cake
- Pretty springtime bake – This floral, lemony cake is just right for spring gatherings or celebrating warmer days.
- Moist and fluffy – Greek yogurt makes this loaf cake so moist and fluffy. You can use full fat, 2% fat or even non-fat variety.
- Lemon and Rosewater – There are such elegant pairing for sweets. I used OFlorale rosewater and rose petals from Suncore Foods; both are high quality and I highly recommend both products.
- Freezer-friendly – You can store loaf cake for up to 3 months in the freezer. Wrap the cake in plastic wrap then in aluminum foil.
How to Make this Delicious Loaf Cake
- To get started, you need to grease 8.5 x 3.5 inch loaf pan and preheat oven to 350°.
- In a medium bowl, sift together dry ingredients and set aside.
- Using an electric mixer or a stand alone mixer, cream butter and sugar. Once butter mixture is fluffy, add lemon zest and mix until well combined.
- Beat in eggs one at a time until well incorporated. Add rosewater and lemon juice and mix until combined. Mixture will look curdled, but this is normal.
- Reduce mixer to low speed and add half of Greek yogurt until combined, then gradually add half of flour mixture until combined.
- Be careful not to overmix the cake batter. Repeat the process, alternating between yogurt and flour mixture.
- Pour the batter in the loaf pan and bake for 45-55 minutes or until the tooth pick inserted in the middle comes out clean.
Lemon Glaze and Dried Rose Petals for Finishing Touches
Just like my cake, this lemon glaze have bright lemon flavor, but it’s not thick and super heavy. I like my glaze to complement the cake, not overpower it.
Before you drizzle the glaze over the cake, let the cake cool completely. Otherwise, if the loaf cake is still warm, the glaze will melt and get completely absorbed.
Once the glaze sets slightly, sprinkle 1 tablespoon dried rose petals over the top and you’re all set!
Serve this beautiful cake on your favorite tea-time or dessert tableware! I plated my loaf cake slices on a Pink Victorian Chintz plate by Burleigh Pottery, one of my favorite vintage finds. To carry through the rose theme, I paired it with my Rose Thé teacup by Luneville, adding an extra touch of charm to the table.
More Delicious Cake Recipes
- Strawberry Loaf Cake
- Blueberry Orange Bundt Cake
- Moist and Fluffy Pluot Yogurt Cake
- Orange and Currant Loaf Cake
Lemon & Rosewater Loaf Cake
Equipment
- 8.5 x 3.5 Loaf pan
Ingredients
- ½ cup unsalted butter, room temperature
- ⅔ cup sugar
- zest and juice of 1 lemon
- 2 tbsp rosewater
- 1¼ cup all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ⅔ cup plain greek yogurt ( full fat, 2%, or non-fat)
Lemon Glaze
- ¾ cup powdered sugar
- 1½ tbsp lemon juice
- 2 tsp milk or half and half
Garnish
- 1 tbsp dried rose petals
Instructions
- Grease loaf pan and preheat oven to 350°. In a medium bowl, sift together dry ingredients and set aside.
- Using an electric mixer or a stand alone mixer cream butter and sugar. Once butter mixture is fluffy, add lemon zest and mix until well combined.
- Beat in eggs one at a time until well incorporated. Add rosewater, lemon juice and mix until combined. Mixture will look curdled but this is normal. Be sure to scrape the side of mixing bowl with a silicone spatula frequently.
- Reduce mixer to low speed and add half of greek yogurt until combined, then gradually add half of flour mixture until combined. Do not over mix. Repeat the process, alternating between yogurt and flour mixture.
- Pour the batter to the loaf pan and bake for 45-55 minutes or until the tooth pick inserted in the middle comes out clean.
- Cool in the loaf pan for 15 minutes, then remove from the pan and let cool completely on the cooling rack.
- For lemon glaze, whisk together lemon juice, milk, and powdered sugar in a small bowl. Drizzle glaze over loaf cake and once slightly set, garnish with dried rose petals.