Go Back

Lemon Rosewater Loaf Cake

This cake has a bright lemony flavor, and is laced with a hint of rosewater. The texture is delicate and velvety. It's the perfect treat with tea!
Recipe adapted from the book Ratio by Micheal Ruhlman
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 8 slices

Ingredients
  

Lemon Rosewater Loaf Cake

  • 1⅔ cup flour (8 ounces), plus ~½tbsp for greasing pan
  • ¾ cup buttermilk at room temperature (6 ounces)
  • 2 large eggs at room temperature
  • 1 cup sugar
  • ½ tsp salt
  • ½ cup unsalted butter (4 ounces or 1 stick)at room temperature, plus ~½tbsp for greasing pan
  • 2 tbsp rosewater
  • ¼ cup lemon juice
  • 2 tbsp lemon zest
  • 2 tsp baking powder

Rosewater Glaze

  • 2 tsp rosewater
  • 2 tbsp milk or milk alternative
  • 1.5 cup powder sugar

Instructions
 

Lemon Rosewater Loaf Cake

  • Pre-heat oven to 350°F.
  • Line baking loaf pan with about ½ tbsp butter, covering all edges. Evenly sprinkle in ½ tbsp flour. Shake flour around the pan to evenly coat butter lining. Shake out excess flour from pan and discard.
  • Into a medium sized bowl sift together flour, salt and baking powder.
  • In a separate large bowl, with an electric mixer, cream together butter and sugar until light and fluffy.  Scrape down the sides and up the bottom of the bowl as needed. Add lemon zest and cream again.
  • Add eggs to butter mixture one at a time, mix until fully combined.
  • In a separate glass or bowl, add buttermilk, lemon juice and rosewater.
  • To the butter/egg mix, alternate mixing in flour mixture, then buttermilk mixture, repeating a few times until all are combined. To keep cake light in texture, avoid over-mixing .
  • Pour cake batter into butter lined loaf pan. Bake for about 50 minutes. The cake is done once middle is cooked through and edges have a slight golden brown color.
  • Allow cake to cool for about 10 minutes. Remove cake from pan. Place on a cooling rack.

Rosewater Glaze

  • To make the glaze, mix powder sugar, milk and rosewater in a bowl.
  • Once cake is fully cooled, spoon rosewater glaze over cake, allow to drip down sides.
  • Enjoy!*

Notes

Three Teas Tips
*This cake can be stored at room temperature for a couple days, or in fridge for a week.
Freezing ahead: You can also make the cake ahead of time, cool and wrap in aluminum foil and store in freezer for up to 3 months. I would wait on making the glaze until just before serving. When your ready to eat, defrost overnight in the fridge. When ready to glaze, allow to come to room temperature and then spread glaze on top.
Keyword cake, lemon, rosewater