Rosemary and Lemon Pound Cake

Serve with vanilla ice cream and fresh blueberries. Cake may be frozen up to one month.
Servings 18
Prep Time


  • 2 3/4 cups Sugar
  • 1 1/2 cups butter, softened
  • 6 Eggs
  • 3 cups Flour
  • 3/4 tsp Salt
  • 1/2 tsp baking powder
  • 1 cup sour cream
  • 1/4 cup finely snipped fresh lemon balm
  • 4 tsp finely snipped fresh rosemary
  • vanilla ice cream
  • fresh blueberries
  • rosemary and lemon balm sprigs
  • Lemon Glaze (below)


  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.