Crushed rosemary's sweet, clean flavor pairs with this cake's citrus flavor. The pound cake is topped with a zesty lemon rosemary glaze to make a refreshing dessert or a homemade gift.

Makes 12 servings.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutritional Information

For 1 serving
Calories: 407
Sodium: 219mg
Fat: 16g
Carbohydrates: 62g
Cholesterol: 71mg
Fiber: 1g
Protein: 5g

Lemon Rosemary Pound Cake

Ingredients


Pound Cake:
1 1/2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed, divided
2 1/2 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup vegetable oil
2 teaspoons McCormick® Pure Lemon Extract
4 eggs

Lemon Rosemary Glaze:
1 1/2 cups confectioners' sugar
1/2 cup lemon juice
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed

Directions

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.

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