Lemon Rosemary Cake

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I came across this recipe and thought it was a delicious way to use fresh rosemary. Recipe source: natural home and garden (may 2005) from desserts from an herb garden

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Steps

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Preheat oven to 350-degrees f.

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Grease and flour a bundt pan.

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In a small bowl combine first five ingredients and set aside.

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In a small bowl whisk together buttermilk and vanilla.

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In a large bowl and using electric beaters beat eggs and sugar together until thick.

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Alternately add flour and buttermilk mixture using low speed on mixer.

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Mix until combined.

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

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Fold into batter.

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Pour batter into prepared pan.

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Bake 45-50 minutes or until done.

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Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.

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To prepare glaze , whisk together glaze ingredients.

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

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Ingredients

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flour, kosher salt, baking powder, rosemary, lemon zest, buttermilk, vanilla, eggs, sugar, heavy cream, powdered sugar, milk, lemon juice