I thought nothing could top my Lemon Rosemary Loaf Cake—until I made this Lemon Rosemary Marzipan Cake!

Don’t get me wrong—I love a classic pound cake and all its variations: citrus, berry, marble, boozy, studded with poppy seeds…you name it. But adding marzipan—a confection made of ground almonds and sugar—brings a whole new flavour dimension. It infuses the cake with a delicate almond richness, making it denser, more indulgent, and irresistibly moist. The subtle nuttiness perfectly balances the buttery sweetness of a traditional pound cake—and it’s bound to win over any marzipan lover!

And when you pair it with lemon and rosemary? Pure magic! The result is an ultra-moist, nutty, bright and zesty fragrant cake with a hint of savoury depth. What could be better?!

For this cake, I used marzipan (25% almonds) from the UK, but I’ve also found ‘almond paste’ with the same almond content here in Canada. While there are differences between marzipan and almond paste, the terms are sometimes used interchangeably in North America. Generally, almond paste has a higher almond-to-sugar ratio, making it less sweet and more suitable to use in baking. Marzipan, on the other hand, is a sweet, ready-to-eat confection which can be rolled out and used to cover a cake, or coloured and molded into various shapes (like fruit and animals) to make cute little sweet treats. Either marzipan or almond paste will work for this recipe. You may have to adjust the amount of added sugar accordingly.

Depending on where you live, marzipan or almond paste may not be easy to find. It tends to me more readily available around Christmas time, or else you can try specialty food stores. If you do get your hands on some, this cake is a must-try!

Did you make this recipe?

Share your comments below.  Don’t forget to take a photo, tag it @divinelydelish on Instagram and hashtag it #divinelydelish 😊 I’d love to see your creations!

To see more of my food photos and videos, be sure to follow me on Instagram, Facebook, Pinterest, and YouTube ❤

LEMON ROSEMARY MARZIPAN CAKE

Makes 1 – 8″ x 4″ x 2.5″ / 20 x 10 x 6 cm loaf)

Ingredients:

150g marzipan, cut into small cubes
125g unsalted butter, room temperature
100g sugar
2 teaspoons lemon rind (from approximately 2 lemons)
1 teaspoon vanilla extract
3 large eggs, room temperature
3 sprigs fresh rosemary leaves, divided
180g all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
30ml lemon juice (from approximately 1 small lemon)
80ml (1/3 cup) whole milk

Method:

1. Preheat oven to 350F (177C). Grease and flour a 8″ x 4″ x 2.5″ (20 x 10 x 6 cm) loaf pan.  Alternatively, line a loaf pan with parchment paper.

2. Remove the rosemary leaves from 2 sprigs. Using a rolling pin or a mortar and pestle, bruise the leaves and then roughly chop them up. Set aside.

3. Sift flour, baking powder and salt together into a bowl and set aside.

4. In another (large) bowl or the bowl of a stand mixer, break up the marzipan by beating it until smooth, then add in the butter, sugar, lemon rind and vanilla extract and beat until light and fluffy.

5. Add in eggs one at a time, beating well after each addition.

6. Fold in half the flour mixture and half the liquids (milk and lemon juice).  Then mix in the remaining flour mixture and liquids. 

7. Add in the chopped rosemary leaves.  Beat until just combined.

8. Pour batter into prepared pan.  Use a spatula to level the surface.  Place the remaining sprig of rosemary on top (optional).

9. Bake for 40-45 minutes or until the crust is golden brown and a wooden skewer inserted into the middle comes out clean (if necessary, rotate pan halfway to ensure even baking; if the top of the cake is already nicely browned after 30 minutes, place a piece of foil paper loosely over the cake and continue baking until done.

Note: This cake will keep for up to a week in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Prior to freezing, ensure that the cake is well wrapped with plastic wrap and then stored in an airtight container.