Lemon Rosemary Pound Cake
1. For the Pound Cake, preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan. Sprinkle bottom of pan with 1/2 teaspoon of the rosemary.
2. Mix remaining 1 teaspoon rosemary with remaining cake ingredients in large bowl. Beat with electric mixer on medium speed 3 minutes. Pour into prepared pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4. For the Glaze, mix confectioners' sugar, lemon juice and 1 teaspoon rosemary in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.