Lemon and Rosemary Cake

by Donna
(Vermont)

4 eggs
2 cups flour
1/2 cup sugar
2 tsp baking powder
2 lemons
1 cup sour cream
2 sticks butter
1/2 teaspoon salt
3 tbls rosemary


Cream together eggs, sugar and butter.
Squeeze the two lemons' juice into the mixture and mix for a minute or two on high.
Mix flour, baking powder, salt together and add to mixture.
Add sour cream and chopped rosemary to the mix and fold in.
Pour into greased/floured pans and bake at 350 until golden brown. Serve with a light cream cheese frosting or with just powdered sugar.