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Lemon Rosemary Pound Cake

Perfectly paired with Legoe Bay Reefnet White
Preheat the oven to 350º.

Butter and flour a 8½ by 4½ by 2½ inch loaf pan.
1 cup cake flour
1½ teaspoons baking powder
1½ sticks unsalted butter, softened
1 cup sugar
3 large eggs
1 large egg yolk
1/3 cup freshly squeezed lemon juice
Grated zest of two fresh lemons
1/3 cup coarsely chopped fresh rosemary leaves

Beat together the butter and sugar until very fluffy. Add the eggs and yolk, one at a time, until well incorporated. Add the lemon juice and zest and the rosemary until blended. Gently fold in the flour a third at a time and spoon batter into the prepared loaf pan.

Bake for 25-30 minutes or until the cake springs back to a gentle touch. Carefully unmold on to waxed paper when slightly cool. Lemon Glaze recipe follows.

Lemon Rosemary Pound Cake glaze

1 cup sugar
½ cup lemon juice
Sprigs of fresh rosemary and lemon twists for garnish

In small saucepan at medium heat, whisk sugar and lemon juice until well dissolved and just bubbly. Remove from stove and cool slightly. Stab the bottom of the cake about every ½ inch with a toothpick. Pour the glaze slowly over the bottom of the cake, allow to cool completely. Carefully place cake right side up on a decorative plate and garnish with rosemary sprigs and lemon twists.