Rosemary Scented Lemon Pound Cake with Tart Lemon Glaze
Prep time
Cook time
Total time
This easy and delicious pound cake is the perfect spring dessert!
Recipe type: Dessert
Serves: 8-10
  • 1½ cups cake flour
  • 1 teaspoon baking powder
  • 1 stick unsalted butter, softened
  • 1½ cups granulated sugar, divided use
  • 2 large eggs, lightly beaten
  • ½ cup buttermilk
  • 2 tablespoons lemon zest
  • ¼ cup plus 1 tablespoon freshly squeezed lemon juice, divided use
  • 2 teaspoons vanilla extract
  • 2 teaspoons very finely minced fresh rosemary leaves
  1. Heat oven to 325 degrees F. Butter and flour a 9-inch by 5-inch loaf pan; set aside. In a small bowl, whisk together the flour and baking powder; set aside.
  2. Using an electric mixer, beat the butter and 1 cup sugar on medium speed until light and fluffy. Slowly add the eggs, scraping down the sides with a rubber spatula as necessary.
  3. Reduce speed to low and slowly add the flour mixture and buttermilk, alternating between the dry and wet until combined. Add the lemon zest, 1 tablespoon lemon juice, vanilla extract, and rosemary; beat until just combined.
  4. Spread batter into prepared pan and tap on counter top to remove air bubbles. Rotating pan halfway through, bake 40-50 minutes or until done and a toothpick comes out clean when tested. Allow to cool in pan 10 minutes before removing and placing on a wire rack.
  5. Meanwhile, make the Tart Lemon Glaze. Bring remaining ½ cup sugar and remaining ¼ cup lemon juice to a boil in a heavy bottom sauce pan. Reduce heat to low and simmer until mixture thickens, about 5 minutes.
  6. Brush warm lemon glaze over warm cake as desired and cool completely (if you can resist!) before serving.
Use remaining glaze as a drizzle if desired.
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