Rosemary Lemon Pound Cake with Lemon Icing

Makes two 9" x 5" loaves

1 ½ cups (3 sticks) butter, room temperature
3 cups sugar
1 8 oz. 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

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 greased and floured pan(s).

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
2 tablespoons lemon zest
¼ cup lemon juice, fresh
1 ½ cups powdered sugar, sifted
2 tablespoons butter, melted
1/8 cup milk (added in small increments)

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, slice, and enjoy!


Copyright ©2012 The Slow Roasted Italian – All rights reserved.