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
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
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
-
Step2In 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.
-
Step3Bake 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
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