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
Servings: 12
Ingredients
- Pound Cake
- 1 1/2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 2 1/2 cups flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup orange juice
- 3/4 cup vegetable oil
- 2 teaspoons McCormick® Pure Lemon Extract
- 4 eggs
- Lemon Rosemary Glaze
- 1 1/2 cups confectioners' sugar
- 1/2 cup lemon juice
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean
- 4 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
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