Rosemary Lemon Pound Cake

It always happens…I buy buttermilk for one recipe but the store doesn’t have anything smaller than a 15 gallon jug.  (okay, maybe not 15 gallons but it feels like it)  What in the heck am I supposed to with all that extra buttermilk?  Drink it?  No thank you.  I chose to make pound cake (among other things) and added rosemary on a whim.  So glad I did because it was divine. Rosemary Lemon Pound Cake, yes.

3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3 cups sugar
6 eggs
Juice from 1 lemon
Zest from 1 lemon
1 tsp. vanilla extract
1 Tbs. fresh rosemary, minced
1 cup buttermilk

1.  Preheat oven to 325 degrees.  Grease a large bunt pan.  Mix together flour, baking soda and salt.  Set aside.

2. In a mixer, beat together butter and sugar until creamy.  Add eggs one at a time.  Add lemon juice, lemon zest, rosemary and vanilla.  Alternate adding buttermilk and flour mixture, mixing well in between additions.  Pour in bunt pan.  Gently shake pan and tap on counter to get any air bubbles out.

3.  Bake for 90 minutes or until inserted toothpick comes out clean.

This would be fabulous with a lemon glaze.  Making a glaze is about the easiest thing you can do to fancy up a pound cake.  Here it is….lemon juice and powdered sugar.   Whew, that was crazy.  Do you need a break from all that glazing work?  Once you have recovered, go forth and drizzle the glaze on your cake.  Your friends will called you bless-ed.

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