Rosemary-Lemon Pound Cake with Lemon Icing
I am so delighted to be participating in The Secret Recipe Club this month. It is so exciting, kind of like Christmas. This is how it works... A name is 'drawn' and assigned to you. "You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified..."
Ingredients
- 1 1/2 cups butter 3 sticks, room temperature
- 3 cups sugar
- 8 ounce package cream cheese room temperature
- 3 cups cake flour sifted
- 6 eggs room temperature
- 1 teaspoon vanilla
- 4 tablespoons lemon zest
- 2 tablespoons finely chopped fresh rosemary
Lemon Icing
- 2 tablespoons lemon zest
- 1/4 cup lemon juice fresh
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons butter melted
- 1/8 cup milk added in small increments
Instructions
- Preheat oven to 325 degrees. Prepare 2 loaf pans with butter and flour.
- Cream butter and cream cheese together until smooth. Gradually add sugar - about 1 cup at a time, beating well (on medium speed) after each addition. Add vanilla, lemon zest and rosemary, beat until incorporated Alternately add eggs and flour, beginning and ending with flour.
- Pour batter into prepared pans.
- Place in the center of the oven and bake for one hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and let cool on wire rack, upside down.
- Glaze with Lemon Icing.
Lemon Icing
- Mix together all ingredients except the milk until a very smooth (but thick) consistency is reached. Add the milk a teaspoon at a time until the desired consistency is reached, adding more milk for a thinner glaze and less for a thicker glaze.
- Glaze pound cake, garnish with lemon zest and fresh chopped rosemary (optional) slice, and enjoy!
Nutrition
Serving: 1 | Calories: 458cal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 194mg | Sugar: 44g | Fiber: 1g | Calcium: 37mg | Iron: 1mg