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Lemon Rosemary Pound Cake

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By Betty Crocker Kitchens
Updated Jun 19, 2013
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Lemon and rosemary enhance the flavor of this pound cake – a delicious dessert.

Lemon Rosemary Pound Cake

  • Prep Time 15 min
  • Total 2 hr 55 min
  • Servings 12
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
  • Step 
    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.
  • Step 
    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

340 Calories
19g Total Fat
3g Protein
40g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
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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