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Lemon Rosemary Pound Cake
Lemon Rosemary Pound Cake
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Prep Time:
15 minutes
Total Time:
2 hours 55 minutes
Flavorful pound cake with zesty lemon and fragrant rosemary - a mouthwatering dessert.
Ingredients:
  • 1 1/4 cups granulated sugar
  • 3/4 cup butter, softened
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat the oven to 325°F. Grease and lightly flour a 9x5-inch loaf pan to prepare for baking.
  • In a large bowl, whip granulated sugar, butter, fresh rosemary, lemon zest, vanilla, and eggs with an electric mixer on low for 30 seconds, scraping the bowl regularly. Increase speed to high and beat for 5 minutes, scraping the bowl occasionally. Lower the speed and add flour and whipping cream alternately, beating until smooth after each addition. Pour the batter into the pan.
  • Bake for 1 hour 15 minutes to 1 hour 20 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes before removing from the pan onto a cooling rack. Once cooled completely for about 1 hour, sprinkle with powdered sugar.

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