Lemon Rosemary Pound Cake
dessert

Lemon Rosemary Pound Cake

(Not rated yet )
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.
  • 15m

    prep time

  • 50m

    Cook Time

  • 407

    Calories

  • 12

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

12

Servings

Pound Cake

Lemon Rosemary Glaze

Instructions

  • 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 (per Serving)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!