Rosemary Lemon Pound Cake - MetroFamily Magazine
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Rosemary Lemon Pound Cake

by Stephanie Clinton

Reading Time: < 1 minute 

Easter is just around the corner and I've already started thinking what I'll serve for Easter lunch. Spring is a perfect time to create something with fresh, bright ingredients. Rosemary and lemon fit both those descriptions and go so well together—they are a match made in heaven. 


  • 3 cups flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 1 tsp. vanilla extract
  • 1 Tbs. fresh rosemary, minced
  • 1 cup buttermilk


  1. Preheat oven to 325 degrees. 
  2. Grease a large bunt pan. 
  3. Mix together flour, baking soda and salt.  Set aside.
  4. In a mixer, beat together butter and sugar until creamy. 
  5. Add eggs one at a time. 
  6. Add lemon juice, lemon zest, rosemary and vanilla. 
  7. Alternate adding buttermilk and flour mixture, mixing well in between additions. 
  8. Pour in bunt pan. 
  9. Gently shake pan and tap on counter to get any air bubbles out.
  10. Bake for 90 minutes or until inserted toothpick comes out clean.

This would be fabulous with a lemon glaze.  Making a glaze is about the easiest thing you can do to fancy up a pound cake.  Here it is….lemon juice and powdered sugar.  Whew, that was crazy! Do you need a break from all that glazing work?  Once you have recovered, go forth and drizzle the glaze on your cake.  Serve this on Easter and your our friends and family will be singing the Hallelujah Chorus for more than just the reason that He is risen.

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