Lemon Rosemary Pound Cake

Lemon Rosemary Pound Cake

Lemon and rosemary enhance the flavor of this pound cake – a delicious dessert.

Prep Time

15

Minutes

Total Time

2:55

Hrs:Mins

Makes

12

servings

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
  1. Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
  2. In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
  3. Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Makes 12 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • Total Fat 19g
      • (Saturated Fat 12g,),
    • Sodium 115mg;
    • Total Carbohydrate 40g
      • (Dietary Fiber 1/2g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 4 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.