Rosemary Pound Cake Recipes

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LEMON-ROSEMARY LAYER CAKE



Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

ROSEMARY ORANGE POUND CAKE



Rosemary Orange Pound Cake image

A delicious pound cake that is not too heavy in taste or texture. The combination of citrus and herbs is just right and it goes great dipped in milk or coffee.

Provided by dieselanne

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
2 teaspoons grated orange zest
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and baking soda together in a bowl.
  • Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
  • Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 43.9 g, Cholesterol 106.6 mg, Fat 16.6 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.8 g, Sodium 151 mg, Sugar 25.3 g

LEMON ROSEMARY POUND CAKE



Lemon Rosemary Pound Cake image

Lemon and rosemary enhance the flavor of this pound cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

1 1/4 cups granulated sugar
3/4 cup butter, softened
1 tablespoon chopped fresh rosemary leaves
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 cup whipping cream
2 tablespoons powdered sugar

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
  • In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
  • Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg

ROSEMARY POUND CAKE



Rosemary Pound Cake image

Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes two 4 1/2-by-8 1/2-inch loaves

Number Of Ingredients 11

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1 tablespoon baking powder
Salt
2 1/4 cups sugar
3 tablespoons finely chopped fresh rosemary
1 1/2 teaspoons pure vanilla extract
3 large eggs, plus 1 large egg white
1 cup whole milk
1/4 cup Rosemary Honey

Steps:

  • Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
  • Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
  • Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.

ROSEMARY ORANGE POUND CAKE



Rosemary Orange Pound Cake image

Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07)

Provided by Gay Gilmore

Categories     Dessert

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 12

1 cup butter (no substitutes)
4 -5 eggs
2 cups sifted cake flour
1 teaspoon baking powder
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon orange extract or 1/4 teaspoon orange blossom water
2 teaspoons orange juice
2 teaspoons orange juice, for icing
1 cup powdered sugar, for icing
fresh rosemary, for garnish (optional)

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes.
  • Grease and lightly flour two 8x4x2-inch loaf pans.
  • Combine flour and baking powder.
  • Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
  • Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
  • Beat in honey.
  • Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
  • (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
  • Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
  • Pour batter into prepared pans.
  • Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans, and cool on wire racks.
  • For glaze, stir together powdered sugar and 2 teaspoons orange juice.
  • Drizzle over cakes.
  • If desired, top with rosemary sprigs.
  • Make-ahead tip: Prepare cakes as directed, except do not glaze.
  • Place in a freezer container, and freeze for up to 3 months.
  • To serve, thaw at room temperature.
  • Glaze as directed above.

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