Rosemary Lemon Pound Bundt Cake

Rosemary Lemon Pound Bundt Cake

Print Recipe Pin Recipe
Servings 12 servings

Ingredients
  

Cake

  • 1 1/2 tbsp Mariposa Farms Fresh Rosemary rinse and finely chop the leaves
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup orange juice
  • 3/4 cup canola or vegetable oil
  • 2 tsp pure lemon extract
  • 4 lg eggs

Glaze

  • 1/2 cup lemon juice
  • 1 1/2 cups powdered sugar
  • 1 + 1 tbsp + tsp Mariposa Farms Fresh Rosemary rinse and remove leaves then finely chop

Instructions
 

Cake

  • Preheat the oven to 325 degrees F. Prep the Bundt pan with either the cake pan spray or grease and flour it. Sprinkle the bottom of the pan with 1/2 tsp of the fresh finely chopped rosemary.
  • Using a medium or large mixing bowl; add the sugar, eggs, lemon extract, oil, orange juice, and salt, mix well on medium speed for 1 minute. Add the rosemary, baking powder and flour. Beat on medium for an additional 2 minutes. Pour into prepared pan.
  • Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. When the cake is half to three quarters of the way done start working on the glaze. When the cake is done remove it from oven.

Glaze

  • Using a small saucepan; add the powdered sugar, lemon juice and 1 tbsp fresh rosemary. Bring to a boil over medium heat, reduce heat to low and simmer for 1 minute.
  • While the cake is still in the pan, poke deep holes using a carving fork in the surface of the cake. Spoon about half of the glaze over the hot cake. Let it sit and cool for 10-15 minutes before removing the cake from the pan.
  • Place a serving plate on top of the pan and holding firmly together flip the pan over. Spoon the remaining glaze over the cake and sprinkle with the remaining 1 tsp of finely chopped rosemary.
  • You can garnish with and remaining sprigs of rosemary. Slice and serve as is or serve with Berry-Thyme Fruit Preserves.