Lemon Rosemary Almond Cake

A Cake that Tastes of Spring

When spring whispers lemon

When spring comes so does my craving for citrus, especially lemon. I can’t explain it—it just does. In my mind, the best Easter desserts must contain lemon. It’s de rigueur. Over the years, I’ve made all sorts of citrusy finales for our holiday meal: a pillowy pavlova topped with sunshine yellow lemon curd and fresh fruit; a puckery lemon tart prettied up with blueberries, raspberries and strawberries; and orange-saffron baby cakes with a drippy almond glaze (published in my first cookbook Taste: Seasonal Dishes from a Prairie Table). Each has made the ending of our Easter meals so delicious and memorable.

Pavlova with lemon curd and fresh fruit; lemon tart with berries, orange-saffron baby cakes with drippy glaze

A slice of spring

But this year, I’m reaching for a recipe I created in 2021 and featured in on my cooking show, The Wheatland Cafe on CTV (shown here with my co-host JC Garden). It’s my gift to you this Easter—a cake that’s a little sophisticated, a little rustic, and wholly satisfying. I know you’ll fall in love with the tender crumb and fragrant flavours of this Lemon Rosemary Almond Cake. It’s also a cake that I served on one of my son’s recent trips back home. His wife, Stephanie, took one bite and promptly asked for the recipe! As a new cook, she effortlessly makes it, and I know you can too.

On the set of The Wheatland Cafe in 2021 with my co-host JC Garden; the finished cake glazed and topped with rosemary and fresh flowers

Rosemary? In a cake?

But before you scroll on, let me convince you that rosemary belongs in this cake. It isn’t just for roasted potatoes or Easter lamb. Used with a gentle hand, it brings a delicate lemony-piney aroma that enhances the cake’s citrus notes and marries beautifully with the almonds. It’s subtle, elegant, and surprising—in the best way.

Herbs in baking aren’t new. Think of buttery shortbread with lavender, a strawberry galette with a sprinkle of fresh basil, or lemon-thyme blueberry scones. If you’ve never baked with herbs before, this cake is a wonderful place to start. The rosemary is finely chopped and used with restraint—it doesn’t dominate, it enchants.

So don’t be afraid. Embrace it. It might just become your new favourite baking secret.

The special touch you won’t want to skip

This single-layer torte is moist, rich, and fragrant. Ground almonds give it structure and nutty depth, while coconut flour lightens the crumb just so. But it’s the pairing of lemon zest and rosemary that makes it truly memorable.

Before you think about skipping the rosemary—don’t. I’ve made this cake with and without it, and I can tell you: the rosemary elevates everything. As you chop the rosemary, pause for a breath. Let its fresh, piney scent ground you amid the Easter prep.

The final touch? A warm, lemon-rosemary simple syrup brushed over the cake as it cools. It quietly seeps in, infusing the crumb with even more flavour. Serve the cake with the glaze, a dusting of icing sugar, or a dollop of sweetened cashew cream or yogurt. A sprig of rosemary or a few edible flowers make a charming finish.

This isn’t a Tuesday cake. It’s a bring-out-the-good-china kind of cake. A cake for springtime Easter gatherings, sparkling wine, and unhurried conversation. It takes a little extra care—yes—but it rewards you with a showstopper that’s elegant, surprising, and worthy of the season.

🌱 Your Action Steps This Week

🌱 Shop Ahead to Stay Sane
Avoid the weekend rush. Take 30 minutes today to write your Easter menu and grocery list. Then shop a few days early while the stores are still calm.
Added bonus: better produce selection and more time to enjoy the holiday.

🌱 Make-Ahead Magic
Give yourself a head start by doing a few things ahead of time for the cake. Measure the dry ingredients and make the rosemary-lemon sugar; store them in a zip-lock bag or airtight container. The night before you want to make the cake, leave out the butter and eggs so they come to room temperature. You can even make the lemon-rosemary syrup ahead.

Throughout the week do other small steps. Whip up salad dressings and sauces nd store them in jars, and prep the vegetables ahead and store in water so they’re ready to go when you are. You’ll be amazing at how much these small steps will help Sunday go smoothly.

🌱 Set the Table
If you have a dining room, go ahead and get the table set with plates, cutlery, napkins and glassware. Pull out serving bowls and platters. Put together the centerpiece the night before or the day of so the flowers are fresh and beautiful. Voila…the meal almost done and it’s not even Sunday yet!

Happy Easter!

CJ
xo

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Recipe: Lemon Rosemary Almond Cake

Makes one 9” torte

Print Version

Cake

1 cup granulated sugar

2 tbsp finely chopped fresh rosemary leaves (stem removed)

finely grated zest of 2 lemons (don’t use less)

¾ cup soft butter

4 eggs

¼ tsp almond extract

1 ½ cups almond flour or finely ground almonds

½ cup coconut flour

2 tsp baking powder

¼ tsp salt

1/2 cup milk - plant based on cow’s milk

Lemon-Rosemary Syrup

¼ cup water

juice of 1 lemon

3 tbsp sugar

1 large sprig (about 10” long) fresh rosemary

Simple Glaze

1 cup icing sugar

3 tbsp milk

Cake

1. Preheat oven to 350°F. Grease a 9" springform pan. In a blender or smoothie cup, finely grind the sugar, rosemary and lemon zest.

2. In a mixer bowl, cream the butter and the rosemary-lemon sugar.

3. Add the eggs one at a time, beating well after each addition. The batter will look a little curdled. Then add the almond extract.

4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.

5. Add the dry ingredients, alternately with the milk.

6. Transfer the batter to a greased 9” springform pan. Let the batter stand for 10 minutes before placing the pan in the oven. *This allows the coconut flour to absorb the moisture from the cake. Bake 40-45 minutes.

7. Remove frmo oven and let the cake stand for 10 minutes.

Rosemary Syrup

In a small saucepan, combine the water, lemon juice, sugar and the fresh rosemary sprig. Bring to a boil and gently simmer for 5 minutes. Remove the rosemary. Prick the cake all over with a toothpick and then brush the syrup all over the cake. Let the cake stand for 3-4 hours before serving. If desired, glaze the cake and decorate with edible flowers.

Simple Glaze

Whisk the icing sugar and milk until smooth and somewhat runny. Spread over the cake and let stand until the glaze has set, about 1 hour.