Lemon Rosemary Cake

Ingredients

• 2 cups flour
• 1/4 teaspoon kosher salt (or other coarse salt)
• 1 1/2 teaspoons baking powder
• 1 teaspoon rosemary, minced
• 1 tablespoon lemon zest, minced (or lemon veranca)
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 3 eggs
• 1 1/4 cups sugar
• 1/4 cup heavy cream

For the glaze

• 1 cup powdered sugar
• 1 tablespoon milk
• 4 teaspoons lemon juice

Directions

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.