Rosemary Pound Cake

VegetarianDairy
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Ingredients

  • 2 c. sugar ⓘ
  • 1 c. Crisco ⓘ
  • 3 eggs
  • 1 c. buttermilk ⓘ
  • 2 Tbsp. lemon juice ⓘ
  • 3 1/4 c. self-rising flour ⓘ
  • 1 Tbsp. minced rosemary
  • 2 Tbsp. lemon zest ⓘ
  • 1 Tbsp. vanilla ⓘ

Instructions

  1. Combine dry ingredients in a large bowl.
  2. Cut in shortening. Combine wet ingredients in a separate bowl.
  3. Combine all ingredients and mix well.
  4. Batter will be somewhat stiff.
  5. Place in Bundt or tube pan.
  6. Bake at 325° to 350° for 1 hour.

Nutrition & Diet Analysis (per serving)

343 kcal 17% DV
Protein Fat Carbs

Macronutrients

Protein 6.6g 13% DV
Total Fat 4.2g 5% DV
Carbs 56.6g 21% DV
Fiber 5.3g 19% DV
Sugar 4.8g 10% DV

Electrolytes

Sodium 115.3mg 5% DV
Potassium 489.3mg 10% DV
Cholesterol 67.3mg 22% DV

Vitamins & Minerals

Vitamin A 64mcg 7% DV
Vitamin C 14.6mg 16% DV
Vitamin D 0.3mcg 2% DV
Calcium 179.5mg 14% DV
Iron 3.5mg 20% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

buttermilk sugar vanilla lemon juice egg rosemary flour

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