Rosemary and Lemon Pound Cake

Serve with vanilla ice cream and fresh blueberries. Cake may be frozen up to one month.


  1. In large mixer bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. Stir together flour, salt and baking powder; add alternately with sour cream, beating on low speed after each addition until just blended. Fold in lemon balm and rosemary. Pour into 2 greased and floured 9 1/4x5 1/4- inch loaf pans. Bake in a preheated 325 F oven until a wooden pick inserted in center comes our clean (70-75 minutes). Pour half of glaze over loaves. Cool 10 minutes in pans; remove from pans to wire racks to cool. Drizzle with remaining glaze.
  2. To Serve: Slice each loaf into 9 (one-inch) slices; cut slices in half diagonally. Overlap 2 halves on each dessert plate. Accompany with a small scoop of ice cream and top with a spoonful of blueberries. Garnish with rosemary and lemon balm sprigs.
  3. Lemon Glaze: In small bowl, combine 1 cup powdered sugar and 2 tablespoons lemon juice until well blended.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.