Rosemary Lemon Pound Cake with Lemon Icing

 

I am so delighted to be participating in The Secret Recipe Club this month.  It is so exciting, kind of like Christmas.  This is how it works…  A name is ‘drawn’ and assigned to you.  “You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified…”

I drew Cooking with Chopin, Living with Elmo.  Before I even made it to the blog, I laughed out loud.  Not that the blog title is particularly “laugh out loud” funny, but in that I have Elmo sitting next to me at the kitchen table with a toy baby bottle shoved in his mouth (apparently having a 2 year old results in Elmo-sitting while she is off in her Munchkin playland with Daddy).  So, I clicked on the link and browsed around the blog.

Ginny is a stay at home mom who shares her faith and passion for Jesus, her 2 boys, and husband along with a lust for life, cooking and Frederic Chopin’s music through her blog posts.  Her blog really drew me in.  Although you are more likely to hear Bon Jovi or Daughtry streaming from my kitchen, I can totally relate.

I am very excited to have ‘found’ this blog again.  I remember seeing it back before Halloween.  I ran across her Ferrero Rocher Brownie Bites with Caramel-Cream Cheese Icing.  I promptly followed her blog, and then lost i.  So, immediately I knew what I was making.  Certainly my favorite little Ferrero Rocher candies (we affectionately call them Ferrari’s) would be the perfect SRC post.  Well, although I am not surprised, I can’t seem to keep a box of those in the house.  They are just not safe.  You would think that Mr. W or my Munchkin also had an affinity for Ferrari’s, but I must confess it is me.  I eat them on the way home from the store and grab one here or there while on the phone.  Then the next thing you know….  No Ferrari’s.  Go figure.  So, I searched even further.

I had just purchased 2 cases of Comice Pears and Pear Cobbler sounded amazing!  But, the pears should be very ripe and mine are not ready. So, I bookmarked that one for next week and searched further.  I found incredible breads, desserts, healthy things to eat and so so much more.  I finally decided on this Lemon Pound Cake with Lavender Lemon Icing.  After a heartfelt story about her grandma, with tears streaming down my face and my heart aching for my Grandma, I read over this cake recipe and the lemons drew me in.

Having just juiced and zested over 100 lemons from our prolific lemon tree, and having 3 Tuscan Blue Rosemary bushes ready to be planted in the garden, this was the perfect recipe for me.  I really hope you enjoy it as much as we did!  The lemon and rosemary flavors really come through in this cake!  It is divine!!!

Recipe adapted from Cooking with Chopin, Living with Elmo

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Rosemary-Lemon Pound Cake with Lemon Icing

Donna Elick

I am so delighted to be participating in The Secret Recipe Club this month. It is so exciting, kind of like Christmas. This is how it works… A name is ‘drawn’ and assigned to you. “You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified…”

5 stars from 1 review

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 18 makes two 9″ x 5″ loaves

Ingredients

 

1x2x3x

• ▢ 1 1/2 cups butter, 3 sticks, room temperature
• ▢ 3 cups sugar
• ▢ 8 ounce package cream cheese, room temperature
• ▢ 3 cups cake flour, sifted
• ▢ 6 eggs, room temperature
• ▢ 1 teaspoon vanilla
• ▢ 4 tablespoons lemon zest
• ▢ 2 tablespoons finely chopped fresh rosemary

Lemon Icing

• ▢ 2 tablespoons lemon zest
• ▢ 1/4 cup lemon juice, fresh
• ▢ 1 1/2 cups powdered sugar, sifted
• ▢ 2 tablespoons butter, melted
• ▢ 1/8 cup milk, added in small increments

Instructions

 

• Preheat oven to 325 degrees. Prepare 2 loaf pans with butter and flour.
• Cream butter and cream cheese together until smooth. Gradually add sugar – about 1 cup at a time, beating well (on medium speed) after each addition. Add vanilla, lemon zest and rosemary, beat until incorporated Alternately add eggs and flour, beginning and ending with flour.
• Pour batter into prepared pans.
• Place in the center of the oven and bake for one hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and let cool on wire rack, upside down.
• Glaze with Lemon Icing.

Lemon Icing

• Mix together all ingredients except the milk until a very smooth (but thick) consistency is reached. Add the milk a teaspoon at a time until the desired consistency is reached, adding more milk for a thinner glaze and less for a thicker glaze.
• Glaze pound cake, garnish with lemon zest and fresh chopped rosemary (optional) slice, and enjoy!

Nutrition

Serving: 1 | Calories: 458cal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 194mg | Sugar: 44g | Fiber: 1g | Calcium: 37mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.