This unique Lemon Rosemary Cake recipe is a combination of sweet and savory! The cake layers are separated by a silky smooth lemon curd before being covered in a dairy-free lemon frosting! This entire dessert is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
Fluffy with a subtle sweetness and a touch of savory. This almond flour lemon and rosemary cake is such a fun twist!
It's a three-layer cake with a bright Paleo Lemon Curd filling and a creamy dairy free lemon buttercream frosting!
Such a wonderful dessert recipe for anytime of the year!
Do I have to add the rosemary?
I absolutely love adding herbs to sweet things, I think it's delicious! The key I think is to not add too much savory, this is a dessert after all!
This cake really does strike a perfect balance between tart, sweet, and just a hint of rosemary.
If you're not a fan of rosemary, then dried thyme would be equally delicious!
Another option is to just leave the herbs out all together and just serve this as a lemon cake.
Lemon Rosemary Cake Ingredients
Blanched Finely Ground Almond Flour is really the only way to go with this cake. It will give you a texture that's most similar to traditional white flour.
Honey. I suggest a lighter, sweeter honey like clover.
Lemon Juice. Please, please, please use freshly squeezed lemon juice. It will give you the best flavor!
Olive oil. Melted coconut oil can be used instead.
Rosemary. If you do no have fresh rosemary, then use 1 tablespoon of dried rosemary instead.
Whisk together all of the dry ingredients in a large bowl (photo 1).
In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, lemon juice, olive oil, and vanilla extract on medium speed until well combined.
Slowly pour the dry ingredients into the bowl of the mixer while it's still running (photo 2). Mix until the batter is well combined.
Add the rosemary to the batter and mix, the batter will be pretty thick (photo 3).
Evenly distribute the batter among three greased and parchment paper lined 6 inch round cake pans (photo 4).
Tap the pans a few times on the counter to help release any air bubbles and then place them on the center rack of the oven to bake.
When done the cake tops will be lightly puffed and golden brown in color. A toothpick inserted into the center of each cake should come out clean.
Allow the cakes to cool for ten minutes before removing them from the pans and placing on baking racks to cool completely before assembling and frosting.
Cake Baking Tips
- Before beginning make sure all of the ingredients are at room temperature.
- If you notice the tops of the cake getting too dark while baking, then loosely tent the pans with aluminum foil.
- After the cakes have cooled on the counter for about thirty minutes, feel free to transfer then to the refrigerator to cool faster.
- The cake can also be made as a single layer cake in an 8x8 square cake pan or a 9 inch round pan. Bake times will need to increase.
Dairy free lemon frosting ingredients
Shortening. I like to use a sustainable palm shortening like Spectrum. If you prefer, softened unsalted butter can be used as a substitute. Just keep in mind that the frosting will no longer be dairy free.
Coconut Cream is the hardened coconut that's found at the top of a chilled can of full fat coconut milk.
This easy frosting recipe is so straight forward, I love it!
Place all of the frosting ingredients in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed.
The frosting will look a bit curdled at first but continue mixing until the ingredients are well combined and the frosting is completely smooth! It will take anywhere for ten to fifteen minutes...so be patient!
Once the frosting is smooth, use a spatula to mix the frosting by hand a few times, making sure to scrape the bottom of the bowl to mix in any honey that might have settled.
- I suggest making the frosting the day you're planning on assembling and decorating the cake.
- Just after mixing, the frosting might be too soft to work with. If this happens, place the bowl in the refrigerator for twenty to thirty minutes to help it harden up. Rewhip if necessary.
- Once assembled, the cake can be served the same day or it can be kept in the refrigerator and served the following day. The frosting will harden when chilled so remove the cake from the refrigerator and let it rest at room temperature at least ten minutes prior to serving.
Lemon curd filling
This lemon curd recipe is tart, creamy, and so easy to make!
It uses six kitchen staples and although simple to make, it is a bit time consuming.
I highly suggest making the lemon curd the day before assembling the cake!
This will give the curd time to cool and set before being used as the cake filling.
My Paleo Lemon Curd post has all the directions and lots of tips!
How to assemble the lemon rosemary cake
Place one of the cakes upside down on a cake stand or plate, then spread a thin layer of frosting on the top.
Use a piping bag to pipe a dam around the outer edge of the cake. This will help keep the filling in place.
Place the cake in the refrigerator for fifteen to twenty minutes, just until the frosting has hardened.
Fill the center of the cake with about ¼ cup of the lemon curd (photo 1).
Carefully place the second cake, bottom side up, on top of the first cake and repeat the steps from the first layer (photos 2 and 3).
Place the final layer, bottom side up, on top of the cakes and use the remaining frosting to cover the sides and top of the cake.
How should I decorate my cake?
Anyway you'd like, get creative with your decorating and have fun with it!
You could spread any leftover lemon curd over the top of the cake.
Use lemon slices, lemon zest, or even fresh rosemary to decorate!
Can I use a different frosting?
Of course! My Honey Italian Meringue is absolutely delicious and would compliment the lemon and rosemary cake beautifully!
Another option is my Vanilla Italian Meringue Buttercream! You can leave the vanilla flavor or change it to lemon! The directions for that change are in the post. Keep in mind that this frosting is not dairy free.
Here are more delicious almond flour cake recipes!
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Lemon Rosemary Cake
Lemon Curd Filling
- ½ to ¾ cup lemon curd see notes below for recipe link
Lemon Rosemary Cake
- 3 cups finely ground blanched almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 large eggs at room temperature
- ½ cup honey
- ½ cup fresh lemon juice
- 2 Tablespoons olive oil or melted coconut oil
- 2 Tablespoons finely chopped rosemary
- 1 teaspoon vanilla extract
- 2 cups palm shortening softened unsalted butter can be used instead but the recipe will no longer be dairy-free
- ¾ cup coconut cream
- ½ cup honey
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
Lemon Rosemary Cake
- Preheat the oven to 325F. Grease three 6 inch round cake pans and line the bottoms with parchment paper. Set aside.
- Make sure all ingredients are at room temperature before beginning. In a large bowl whisk together the almond flour, salt, and baking soda.
- Mix together the eggs, honey, lemon juice, oil, and vanilla extract on low speed in the bowl of a stand mixer fitted with the paddle attachment.
- With the mixer still running, slowly add the flour mixture to the bowl. The mixture will be fairly thick, stop as needed to scrape down the sides of the bowl.
- Add the chopped rosemary to the batter and use a mixing spoon to manually mix in the rosemary. Be sure to scrape the bottom of the bowl while mixing to get any ingredients that may have settled.
- Evenly distiribute the batter among the prepared pans and tap them a few times on the counter to release any air bubbles.
- Bake th cakes on the center rack of the oven for 30 to 40 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool the cakes for 10 minutes before gently turning them out of the pans and allowing to cool completely on a cooling rack.
- Do not assemble or frost the cakes until they have completely cooled.
- Place all of the frosting ingredients in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed. The frosting will look curdled at first, don't worry! Mix for 10 to 15 minutes or until the frosting is smooth and creamy.
- If you find the frosting is too soft to work with while decorating the cake, simply place in the refrigerator for 20 to 30 minutes until it has firmed up a bit.
- Flip one of the cooled cakes upside down and place it in the center of a plate or cake stand. Spread a thin layer of frosting over the top, then pipe a barrier along the edge of the cake.
- Place the cake in the refrigerator for 15 to 20 minutes, just until the frosting has hardened. Spread about ¼ cup of lemon curd in the center of the cake.
- Flip the second cooled cake upside down and gently place it on top of the filling, repeat the steps from above.
- Place the final cake, upside down, on top. Cover the sides and top of the cake with frosting and decorate however you choose!
- Any leftover lemon curd can be spread on top of the cake or served by the spoonful along each slice of cake.
- Lemon Curd Recipe I suggest making the lemon curd the day before making and assembling the cake.
- It's best to make the frosting the day you're planning on assembling the cake, however, once assembled and frosted, the cake holds up nicely in the refrigerator.
- Cover leftovers with plastic wrap and store in the refrigerator for 3 to 5 days.