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Lemon Rosemary Pound Cake

Lemon Rosemary Pound Cake
  • Prep 15 min
  • Total 2 hr 55 min
  • Servings 12

Lemon and rosemary enhance the flavor of this pound cake – a delicious dessert. ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
340
% Daily Value
Total Fat
19g
0%
Saturated Fat
12g
0%
Sodium
115mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
1/2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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