Lemon rosé loaf cake with rosé glaze

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 1 9x5 loaf 1x

Print Recipe

Ingredients

Scale

2 sticks unsalted butter, softened
3 lemons
1 cup sugar
3 large eggs
1 ¾ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons whole milk
1 ½ cups powdered sugar
¼ cup rosé

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350.
Zest two of your lemons (about 1 teaspoon) and add to a large bowl with the sugar. Use your fingers to combine until zest is evenly dispersed with sugar.
Add butter and use a hand mixer to cream together for 5 minutes, until light and fluffy.
Add eggs one at time, fully combining after each one. Mix for an additional 2 minutes.
In a separate bowl, whisk together flour, baking powder and salt.
Add half of the dry ingredients to the butter and sugar and mix on low speed.
Add milk and mix, and then add remaining dry ingredients and mix until just combined.
Scoop batter into a buttered loaf pan and smooth top. Bake for 45-55 minutes, until a toothpick comes out clean.
While cake bakes, juice lemons until you have ¼ cup lemon juice. Combine with rosé and let sit until cake is done.
Remove cake from oven and let cool for 10 minutes.
Poke holes in cake, and then pour half of the lemon juice and rosé mixture all over. Let cake cool completely.
When ready to serve, whisk together powdered sugar and remaining lemon juice mixture until a thick, but pourable glaze forms (add more liquid or sugar as necessary!)
Remove cake from pan and pour glaze on top.

Oh man, let's talk about this cake. If Spring were a baked good, it would absolutely be this cake. Lemon + Rosé is so perfect, and literally tastes....beautiful?

When it comes to dessert, chocolate will forever be my #1 (a warm chocolate chip cookie is my definition of EVERYTHING). However, I LOVE a lemon dessert. Lemon bars, lemon pudding, lemon cakes. It's all perfect, and this time of year I find myself craving things that are refreshing, including dessert.

This recipe is slightly adapted from Basically/Bon Appetit. I just replaced some of the lemon juice the recipe calls for with rosé and looooooved how it turned out. It's not something you'll recognize at first bite, but the slight floral flavor of the rosé goes so well with lemon.