Lemon Rosemary Pound Cake

Crushed rosemary's sweet, clean flavor pairs with this cake's citrus flavor. The pound cake is topped with a zesty lemon rosemary glaze to make a refreshing dessert or a homemade gift. Photo credit: Monet Moutrie from Anecdotes & Applecores.

Serves: 12
15 mins Prep time 50 mins Cook time
15 mins Prep time
50 mins Cook time
  • For the Pound Cake, preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan. Sprinkle bottom of pan with 1/2 teaspoon of the rosemary

  • Mix remaining 1 teaspoon rosemary with remaining cake ingredients in large bowl. Beat with electric mixer on medium speed 3 minutes. Pour into prepared pan

  • Bake 40 to 50 minutes or until toothpick inserted in center comes out clean

  • For the Glaze, mix confectioners' sugar, lemon juice and 1 teaspoon rosemary in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving

Nutrition information

(Amount per serving)

  • 407Calories: 407Cholesterol: 71mg
  • Sodium: 219mgProtein: 5g
  • Total Fat: 16gFiber: 1g
  • Carbohydrate: 62g