Lemon Rosemary Cake

Directions

1. 1
   Preheat oven to 350-degrees F.
2. 2
   Grease and flour a bundt pan.
3. 3
   In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
4. 4
   In a small bowl whisk together buttermilk and vanilla.
5. 5
   In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
6. 6
   In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
7. 7
   Pour batter into prepared pan.
8. 8
   Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
9. 9
   To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
10. 10
    Place cake on serving dish and drizzle glaze over cooled cake.