Rosemary Lemon Cake

Preheat and Prepare. Preheat oven to 350°F/177°C. Grease and flour a 9 ⅘ in x 4 ⅓ in loaf pan. If using a dark metal pan, reduce oven temperature to 325°F/163°C.

Sift Dry Ingredients. Sift together all-purpose flour, baking powder, and salt onto a sheet of parchment paper and set aside for later.

Cream. Using a stand mixer with a large bowl beat softened butter and powdered sugar on medium speed until light and fluffy, about 5 minutes. Reduce speed to low and add eggs one at a time.Add the snipped rosemary, Meyer lemon zest, and juice, and continue to beat until all is well incorporated.

Add Dry Ingredients. Beat in half of the dry ingredients  Add the remaining flour mixture and continue to beat just until the batter is smooth.

Batter in Pan and Bake. Spread the cake batter into the prepared pan. Bake for 60 to 75 minutes, or until the top of the center of the cake springs back when lightly touched or a cake tester comes out clean. Do not open the oven until at least 55 minutes have passed.  The cake may fall if the temperature is not even during the majority of the baking time.

Cool and Plate. Remove from oven and place the cake on a wire rack to cool.When cool, remove the cake from the pan, and plate. If desired, dust the cake with powdered sugar.For beautiful slices, the cake should be thoroughly cooled before cutting.  Wrap any leftover cake in plastic wrap to retain freshness and store at room temperature.