LEMON ROSEMARY POUND CAKE
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
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
BLOOD ORANGE ROSEMARY POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
- Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
- Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.
ROSEMARY POUND CAKE
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
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
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
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 LAYER CAKE
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
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.
More about "rosemary pound cake recipes"
ROSEMARY POUND CAKE - HONEST COOKING
From honestcooking.com
Author Kankana SaxenaTotal Time 1 hrEstimated Reading Time 2 mins
ORANGE AND ROSEMARY POUND CAKE | BETTER HOMES & GARDENS
From bhg.com
LEMON LOAF CAKE RECIPE WITH ROSEMARY-INFUSED …
From plattertalk.com
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
LEMON ROSEMARY POUND CAKE | KETO, LOW-CARB - A GIRL …
From agirlcalledadri.com
AN AMAZING LEMON ROSEMARY POUND CAKE - AFTERNOON …
From afternoonbakingwithgrandma.com
LEMON ROSEMARY POUND CAKE | EMERILS.COM
From emerils.com
LEMON ROSEMARY POUND CAKE | MCCORMICK GOURMET
From mccormick.com
LEMON AND ROSEMARY POUND CAKE — MY CULINARY FIX
From myculinaryfix.com
LEMON ROSEMARY OLIVE OIL CAKE - BRITNEY BREAKS BREAD
From britneybreaksbread.com
CLASSIC POUND CAKE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
LEMON ROSEMARY BUTTERMILK POUND CAKE + TOASTED …
From thekitchenmccabe.com
ROSEMARY OLIVE OIL CAKE - THE FLOUR HANDPRINT
From theflourhandprint.com
ROSEMARY POUND CAKES WITH PORT-SOAKED DRIED FRUITS
From williams-sonoma.com
ROSEMARY REMEMBRANCE CAKE | NIGELLA'S RECIPES
From nigella.com
LEMON ROSEMARY OLIVE OIL CAKE - PARSLEY AND ICING
From parsleyandicing.com
WHITE WINE POUND CAKE RECIPE - ROSEMARY & MAPLE
From rosemaryandmaple.com
ROSEMARY LEMON POUND CAKE WITH LEMON ICING - TSRI
From theslowroasteditalian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love