Rosemary Lemon Pound Cake

[5th graders mama]

Rosemary Lemon Pound Cake

 

3 sticks Butter

3-½ C powdered sugar

6 eggs

2 ¾ C flour

1 tsp. baking powder

½ tsp. sea salt

2 tsp. minced fresh rosemary

1 TBL grated fresh lemon peel

1 tsp. vanilla or lemon extract

 

Preheat oven to 300. Butter and flour a bundt pan or 2 loaf pans. Beat butter until light and fluffy. Sift sugar into the butter, again beating until fluffy. Add eggs one at a time, beating well in between. Mix in remaining ingredients until just blended. Place batter in plans. Bake until a toothpick comes out clean – about an hour for loaf pans, more for a bundt pan. Cool on rack 5 minutes. Remove from plan and drizzle with glaze (below).

 

Lemon Rosemary Dessert Glaze

 

1 ½ C honey

3 TBL fresh lemon juice

1 tsp. finely grated lemon peel

¼ tsp. minced rosemary

 

Mix all in bowl and stir until well blended. Let sit at least 15-30 minutes before glazing cake.

 

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