Rosemary and Lemon Pound Cake
A bright, refreshing dessert for spring and summer brunches, picnics and al fresco dining get-togethers. Serve with vanilla ice cream and fresh blueberries. Cake may be frozen up to one month.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Rosemary and Lemon Pound Cake
0
Servings18
0Ingredients
FOR THE CAKE: 2 3/4 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
3/4 teaspoons salt
1/2 teaspoon baking powder
1 cup sour cream
1/4 cup finely snipped fresh lemon balm or fresh lemon zest
4 teaspoons finely snipped fresh rosemary
vanilla ice cream
fresh blueberries
rosemary and/or lemon balm sprigs, for garnish
Lemon Glaze (recipe below)
FOR THE LEMON GLAZE: 1 cup powdered sugar
2 tablespoons lemon juice
Directions
- Heat oven to 325°F.
- In a large mixer bowl, beat sugar and butter until light and fluffy.
- Add eggs, one at a time, beating after each addition until well blended.
- Stir together flour, salt, and baking powder; add alternately with sour cream, beating on low speed after each addition until just blended.
- Fold in lemon balm or zest and rosemary.
- Pour the batter into 2 greased and floured 9 1/4 x 5 1/4-inch loaf pans.
- Bake in the oven until a wooden pick inserted in the center comes out clean, about 70-75 minutes.
- TO MAKE THE GLAZE: In a small bowl, combine the powdered sugar and lemon juice until well blended.
- Pour half of the lemon glaze over the loaves.
- Cool the loaves for 10 minutes in the pans, then remove them from the pans and transfer to wire racks to cool completely.
- Drizzle the remaining glaze over the cooled loaves.
- Slice each loaf into 9 one-inch slices; cut slices in half diagonally.
- Overlap 2 halves on each dessert plate.
- Accompany with a small scoop of ice cream and top with a spoonful of blueberries.
- Garnish with rosemary and/or lemon balm sprigs.
TIP: Cake may be frozen up to one month.
0 minutes
Prep Time
0 minutes
Cook Time
18
Servings
Shop Ingredients
Makes 18 servings
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Hope Creamery Unsalted Butter, 16 Ounce
$10.99$0.69/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
Daisy Sour Cream, 8 Ounce
BOGO Daisy Sour Cream 8 oz.
$2.29 was $2.29$0.29/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
L&B Fresh Rosemary, 0.75 Ounce
$3.79$5.05/oz
L&B Tahitian Vanilla Ice Cream, 16 Ounce
$7.99$0.50/oz
Driscoll's Blueberries, 1 Pint
$6.99$6.99/pt
L&B Fresh Rosemary, 0.75 Ounce
$3.79$5.05/oz
Not Available
C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound
$4.69$2.35/lb
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Directions
- Heat oven to 325°F.
- In a large mixer bowl, beat sugar and butter until light and fluffy.
- Add eggs, one at a time, beating after each addition until well blended.
- Stir together flour, salt, and baking powder; add alternately with sour cream, beating on low speed after each addition until just blended.
- Fold in lemon balm or zest and rosemary.
- Pour the batter into 2 greased and floured 9 1/4 x 5 1/4-inch loaf pans.
- Bake in the oven until a wooden pick inserted in the center comes out clean, about 70-75 minutes.
- TO MAKE THE GLAZE: In a small bowl, combine the powdered sugar and lemon juice until well blended.
- Pour half of the lemon glaze over the loaves.
- Cool the loaves for 10 minutes in the pans, then remove them from the pans and transfer to wire racks to cool completely.
- Drizzle the remaining glaze over the cooled loaves.
- Slice each loaf into 9 one-inch slices; cut slices in half diagonally.
- Overlap 2 halves on each dessert plate.
- Accompany with a small scoop of ice cream and top with a spoonful of blueberries.
- Garnish with rosemary and/or lemon balm sprigs.
TIP: Cake may be frozen up to one month.