Lemon Rosemary Pound Cake

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

  • Prep Time 15 min
  • Total Time 2 hr 55 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
12g,
12%
),
Sodium
115mg
115%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1/2g
1/2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.