Ingredients
1 1/4
cups granulated sugar
3/4
cup butter, softened
1
tablespoon chopped fresh rosemary leaves
1
tablespoon grated lemon peel
1
teaspoon vanilla
2
eggs
2
cups Gold Medal™ all-purpose flour
1
cup whipping cream
2
tablespoons powdered sugar
Preparation
Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
