Lemon-Rosemary Pound Cake

I've made this Lemon-Rosemary Pound Cake several times... it's that good! My favorite way to eat it is toasted, which really brings out the scent of the rosemary.
This recipe calls for lemon extract and I thought about using lemon juice but I don't think you'd get quite the zip of the lemon taste with just juice. And of course I'd probably have to adjust the flour and all, which I don't care to do.
If you're looking for a little different type of recipe in which to use rosemary, give this pound cake a try!
This is Emeril's recipe and you can find mine, which I only slightly adapted, here.
