Rosemary, Baby!

I’m slowly getting a little excited and nervous. My first long-distance flight is ahead. In 12 days. I’m going to Chicago! How awesome is that? I really can’t wait for all those impressions in Amercia. It’s the first time for me that I will leave Europe and have the chance to explore a new continent. Even if it’s only a really small part. 🙂

Now my question for you: Do you have tips for Chicago or America in general? What should one consider, do, experience, bring home with one? 🙂 I’m excited for your tips.


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But there’s still so much more ahead this year. The year of many opportunities. 😀 Since last Wednesday I have my first tattoo and the appointment for the second one is already arranged. I will get this on 21. November when I’m in New Zealand. That’s right, New Zealnd. I will spend 2, in word TWO, months there! And before New Zealand I’ll spend one and a half week in Australia. I’m so so thankful that I have so much opportunities this year! 🙂


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And honestly I now have no good transition to the recipe, because it really has nothing to do with the previous topics. 😀 So I just throw you in at the deep end! It’s time for a bundt cake again. Today I have a Lemon Rosemary Bundt Cake for you which I found at monsieurmuffin.


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The combination of this two is just lovely! Please do yourself a favor and try it. You won’t regret it. 🙂

Lemon Rosemary Bundt Cake
Yields 1
For one small bundt cake.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the dough
  1. • ½ lemon
  2. • 2 eggs
  3. • 125 g soft butter
  4. • 90 g sugar
  5. • 1 pinch of salt
  6. • ¾ tsp baking powder
  7. • ½ pack of vanilla sugar
  8. • 175 g flour
  9. • 100 ml milk
  10. • 1 tsp fresh, minced rosemary
For the icing
  1. • 100 g powdered sugar
  2. • 1 tbsp lemon juice
  3. • 1 tbsp water
  1. Preheat the oven to 180 °C/350 °F and oil your bundt cake pan.
  2. Rasp the peel of the lemon and juice the lemon. Beat lemon juice, eggs, butter, sugar and salt fluffy and mix in another bowl the dry ingredients (lemon peel and rosemary belong among them). While stiring constantly add flour mix and milk by turns to the remaining dough and mix until everything is combined.
  3. Fill the dough into your bundt cake pan and bake it for about 25-30 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
  4. Let it cool completely. Stir the powdered sugar together with lemon juice and water until it’s smooth and pour it over the cake.
Baking Avenue
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