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Home Homemade Peach Ice Cream With Nectarines

Miniature Rosemary-Citrus Pound Cakes Recipe

Ingredients

How to make it

  • Preheat oven to 325ยบ.
  • Spray 12 (4-inch) Bundt pans with baking spray; set aside.
  • . In a large bowl, sift together the flour, rosemary, lemon zest, salt, and baking powder; set aside.
  • In a separate large bowl and using an electric mixer at high speed, beat together the butter and shortening until light and fluffy, about 6 minutes.
  • . Reduce mixer speed to medium, and gradually add the sugar.
  • Add the eggs one at a time, beating well after each addition.
  • In a medium bowl, combine the milk and lemon juice, and let stand for 5 minutes.
  • Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture.
  • Divide the batter evenly among the prepared pans.
  • Tap pans against the counter to release any trapped air bubbles.
  • Bake for 35 minutes, then cover pans with aluminum foil, and bake for 25 to 30 minutes more, or until a wooden pick inserted near the centers comes out clean.
  • .
  • Cool the cakes in pans for 20 minutes.
  • Remove from pans, and transfer to a wire rack to cool completely.
  • In a small microwave-safe bowl, combine the marmalade and water; microwave on HIGH in 30-second intervals until melted.
  • Pour the marmalade glaze evenly over the pound cakes.
  • Garnish with sugared orange zest, if desired.

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Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Wow, these sounds fantastic and I just got some new mini bundt pans. Will try this out tomorrow. Great post and a high 5.
    Was this review helpful? Yes Flag

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