Heart Lemon Rose Water Cake
The most fragrant and romantic lemon rose water cake is a one-bowl recipe that even a first time baker can make!
I Heart You!
Cake is a fit for every occasion and always tastes better when it’s homemade. This recipe is simple yet ticks all the boxes and is perfect for Valentine’s Day. It features a tender, citrus cake topped with a smooth rose water glaze. Whether you are a well seasoned baker or a first time baker, this lemon rose water cake will be so easy to make. You will just need a heart shaped pan and some Valentine’s inspired sprinkles to transform it into a showstopper!
Ingredients for Lemon Rose Water Cake
- Lemon: Opt for fresh and organic lemons for optimal taste. I recommend tasting the cake batter before baking. Some lemons don’t have as intense taste so you might want to add in extra zest or juice.
- Rose Water: One tablespoon of rose water will go a long way. Be careful not to pour any more than the recommended amount, otherwise the glaze will taste soapy. Rose water has a subtle floral taste which pairs heavenly with lemon.
- Milk: Besides whole milk, you can use any other plant based milk. My personal favorite is unsweetened almond milk. The milk in the cake butter cuts down the acidity and ensures a moist cake.
How to make lemon rose water cake:
To make the lemon rose water cake, cream together sugar and butter and then incorporate the eggs. Add the wet ingredients followed by the dry ingredients and combine. Transfer the cake batter to the pan and bake. Prepare the rose water glaze and drizzle on top of the cooled cake. Decorate with sprinkles and dried rose petals.
For an extra moist cake the recipe uses a higher fat ratio and milk in the batter. Mixing the batter just until combined is also a key to achieve a tender and moist texture.
Rose water has a predominantly floral aroma and flavor. It is not considered to be sweet or savory.
When baking with strong profile flavors such as rose water you don’t need a lot. Just 1 tablespoon is enough to give your cake a nice floral taste. More than 1 tablespoon will result in a soapy and unpleasant taste.
Lemon rose water cake will keep fresh for up to 3 days at room temperature stored in an airtight container. You may freeze the cake before adding the rose water glaze for up to 2 months covered tightly with plastic wrap.
With no special skills or complicated equipment needed, anyone can rock this delicious lemon rose water cake! Lemon paired with rose water is truly a match made in heaven. This, not so ordinary flavor combination is definitely going to impress your loved one. We would love to hear from you if you try this recipe. Leave us a comment below. Happy Baking!
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Heart Lemon Rose Water Cake
Equipment
- Heart Shaped Pan
Ingredients
Lemon Cake
- 1 & ¼ cups Granulated Sugar
- 3/4 cup Unsalted Butter softened to room temperature
- 3 Eggs room temperature
- 1/2 cup Milk room temperature
- 1/2 tsp Pure Vanilla Extract
- 1/4 cup Lemon Juice
- Lemon Zest from 2 lemons
- 2 cups All-Purpose FLour sifted
- 2 tsp Baking Powder sifted
- 1/4 tsp Salt
Rose Water Glaze
- 2 cups Powdered Sugar sifted
- 2 tbsp Milk room temperature
- 1 tbsp Rose Water
- 1/2 tsp Salt
- 2 drops Red Gel Food Coloring optional
- Sprinkles
- Dried Rose Petals optional
Instructions
- Preheat oven to 350°F (180C).
- Grease a 10.2 inch heart shaped pan and set aside.
- In a large bowl using a hand mixer, cream together granulated sugar and unsalted butter on medium speed for 3 minutes until light in color. Scape down the bowl when necessary.1 & ¼ cups Granulated Sugar, 3/4 cup Unsalted Butter
- Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.3 Eggs
- Mix in the milk, pure vanilla extract, lemon juice and zest.1/2 cup Milk, 1/2 tsp Pure Vanilla Extract, 1/4 cup Lemon Juice, Lemon Zest
- With the mixer running on low, gradually incorporate the all-purpose flour and baking powder. Add the salt and mix until just combined.2 cups All-Purpose FLour, 2 tsp Baking Powder, 1/4 tsp Salt
- Pour the batter into the greased pan and hit the pan once on the counter to release any air bubbles.
- Bake for 45 minutes until the cake is golden brown around the edges and an inserted toothpick comes out clean with little to no crumbs.
- Remove from oven and let it cool complete inside the pan.
Rose Water Glaze
- In a medium bowl whisk together sifted powdered sugar, milk, rose water and salt until smooth. The consistency of the glaze will be medium-thick. For a more runny glaze, add 1 extra tablespoon of milk.2 cups Powdered Sugar, 2 tbsp Milk, 1 tbsp Rose Water, 1/2 tsp Salt
- Add the red food coloring and whisk until combined.2 drops Red Gel Food Coloring
Decorate Cake
- Remove the lemon cake from the pan and place on a flat surface.
- Evenly drizzle the glaze on all sides of the cake.
- Top with sprinkles and dried rose petals.Sprinkles, Dried Rose Petals
- Cut into slices and serve!
Notes
- Use fresh organic lemons for optimal flavor and fragrance.
- After adding the eggs, the mixture will look curdled. Do not worry, it will come together once you incorporate the flour.
- The recipe works well with plant based milk too.
- Do not overmix after adding the flour as it will result in a dense cake.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: You may prepare the rose water glaze up to 3 days ahead of time and store in the refrigerator. Bring to room temperature when ready to use and whisk until smooth. Add a splash of milk if needed.
- Lemon rose water cake will keep fresh for up to 3 days at room temperature stored in an airtight container. You may freeze the cake before adding the rose water glaze for up to 2 months covered tightly with plastic wrap.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.