Lemon-Rosemary Pound Cake
ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 8
1⁄2 1⁄2 or until light and fluffy. Add eggs, one at a time, beating 30 sec. after each, scraping down sides of bowl as necessary. When eggs have been added, beat 1 min. Add flour mixture, alternating with yogurt in 2 additions. Add 1 Tbs. lemon juice. Transfer to pan, smoothing top. Bake 55 to 65 min. or until done. Let cool 10 min. Unmold; place on cooling rack over baking sheet.
3 Meanwhile, in small saucepot bring remaining sugar and rosemary and ⁄4 cup water to a
1 boil. Let simmer 2 min. stirring occasionally. With skewer, poke holes in top of cake. Brush top and sides of cake with the hot syrup. Let cool.