Lemon & Rosemary Pound Cake

This absolutely moist and decadent pound cake is a game changer and a definite crowd pleaser! It can all be made in a loaf pan with minimal hands-on work.

Lemon & Rosemary is a beautiful combination perfect for the spring time, but I love having this loaf all year around because of its versatility. I sometimes switch out the rosemary for a different herb, like sage and it works incredible as well! The moist-ness (if that's a word) comes from the addition of sour cream in the batter, which makes the cake literally melt in your mouth with every bite! Hope you give it a try 💛

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Lemon and Rosemary Pound Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

1&1/2 cups all purpose flour

1/4 tsp baking soda

1&1/2 cups sugar

1 tbsp lemon zest

1&1/2 tsp rosemary (dried)

3 1/2 eggs (estimate the 1/2)

1/2 cup sour cream

1 stick unsalted butter

1/2 tsp almond extract

1 tsp vanilla extract

Directions

1. Preheat oven to 350 & grease your loaf pan.

2. In a medium bowl, sift your flour and baking soda and keep aside.

3. In a large bowl, beat butter for 3-4 minutes until smooth. Add in sugar and beat for 2 minutes. Then, add in sour cream, mix, and add in lemon zest & rosemary. Mix till combined, but do not over mix as the batter will break.

4. To the large bowl, add in the dry ingredients 1/2 cup at a time, while alternating 1 eggs at a time. Mix till combined, and lastly add in the extracts.

5. Pour the finished batter into your loaf pan and bake for 45 minutes. Depending on your oven, you might need to bake for addition 5-7 minutes. Cool completely before cutting into it, to prevent breakage.

Notes

- The key to pound cake is low heat and longer time. Be patient, and stick a toothpick to ensure the middle is ready before taking it off.

- If you'd like more of a kick of lemon, add in more zest 1/4 tsp at a time, or even 1/2 tsp of lemon extract, if you have it on hand.

- Do not overwork the batter throughout this recipe, but especially after you add the eggs in. It'll create more air into the cake and create a fragile crust when baked.