Lemon Rosewater Cake

Amnah Mohammad
Follow Amnah | @eatkubba
This moist lemon rosewater loaf cake is a combination of tangy, and sweet with rosewater aromas from the icing. If you love lemon desserts, you’ll love this homemade lemon rosewater loaf cake!
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  • cups All-Purpose Flour
  • tsp Baking Powder
  • ½ tsp Salt
  • ½ cup Butter room temperature
  • ¼ tsp Vanilla Bean Powder substitute with vanilla extract
  • 2 tbsp. Lemon Juice
  • ½ cup Buttermilk

For the Rosewater Icing

  • 1 cup Powdered Sugar
  • tbsp. Rosewater
  • 1 tbsp. Milk


  • Combine flour, baking powder, vanilla bean powder, and salt in a bowl.
  • In a stand mixer, cream the butter and sugar on medium-high speed.
  • Mix until it's fluffy. At low speed, add one egg at a time. Mix well.
  • Add lemon juice and mix.
  • Add buttermilk and mix until well combined.
  • Combine dry ingredients gradually with the wet ingredients.
  • Preheat the oven to 350° F.
  • Grease a 9x5 inch loaf pan.
  • Scrape the batter into a loaf pan.
  • Bake for 45-55 minutes.
  • Use a toothpick to check doneness. If it comes out clean, it's ready!
  • While the cake cools, make the Rosewater icing.

For the Icing

  • Combine powdered sugar, rosewater and milk. Mix well.
  • Once the cake has cooled completely, pour or drizzle icing on top.
  • Serve and enjoy!


Optional: Brush rosewater sugar syrup while the cake is warm.
Make your own buttermilk by combining 1/2 of milk with 1.5 teaspoons of lemon juice or vinegar. Mix. Let it sit until it curdles.
Make your own rosewater sugar syrup by combining 2 cups of sugar, 1 1/2 of water. Bring to boil, add 1 teaspoon of lemon, 1 tablespoon of rosewater. Boil on high heat for 10 minutes.


Amnah Mohammad
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