Lemon-Rose­mary Pound Cake

AC­TIVE TIME: 20 min. TO­TAL TIME: 11⁄2 hrs. SERVES: 8

Simple Grace - - Bake Up Love -

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.

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