Lemon Rosemary Cake

• cups flour↗2 cup
• teaspoon kosher salt (or other coarse salt)↗1⁄4 teaspoon
• teaspoons baking powder↗1 1⁄2 teaspoon
• teaspoon rosemary, minced↗1 teaspoon
• tablespoon lemon zest, minced (or lemon veranca)↗1 tablespoon
• cup buttermilk↗1⁄2 cup
• teaspoon vanilla↗1 teaspoon
• eggs↗3
• cups sugar↗1 1⁄4 cup
• cup heavy cream↗1⁄4 cup
• For the glaze
• cup powdered sugar↗1 cup
• tablespoon milk↗1 tablespoon
• teaspoons lemon juice↗4 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350-degrees F.

2. 2

   Grease and flour a bundt pan.

3. 3

   In a small bowl combine first five ingredients (flour - lemon zest) and set aside.

4. 4

   In a small bowl whisk together buttermilk and vanilla.

5. 5

   In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.

6. 6

   In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.

7. 7

   Pour batter into prepared pan.

8. 8

   Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.

9. 9

   To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).

10. 10

    Place cake on serving dish and drizzle glaze over cooled cake.