LEMON ROSEMARY POUND CAKE

Lemon Rosemary Pound Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

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

Steps:

Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
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.
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 Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg