Lemon and Rosemary Pound Cake

This is a simple but flavorful pound cake. The lemon is the star and the rosemary gives a subtle supportive flavor. It’s perfect with a cup of hot coffee or tea, or just for a special after dinner desert.

Recipe Resource: Bon Appetit Basically

Adapted (by adding rosemary) by Tierney Larson

Ingredients:

1 cup (2 sticks) of unsalted butter, softened

3 lemons, (2 zested and juiced until you have 1/2 cup, the other one set aside for further instruction)

1 cup (201g) of granulated sugar

3 large eggs, room temperature

1 3/4 cup (233g) All-Purpose Flour

1 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 tsp dried rosemary

6 tbl (90g) whole milk

1 1/2 cups (180g) of powdered sugar

1 sprig of fresh rosemary, leaves removed

Ok so..

With the rack in the center, preheat your oven to 350F. Grease a 9x4 loaf pan, and line with parchment leaving a 2 inch over hang on the longer sides of the pan.

In a medium sized bowl, whisk together the flour, baking powder, dried rosemary and salt and set aside.

In the bowl of a stand mixer fitted with a paddle, beat the butter, lemon zest (from 2 lemons) and sugar at medium-high until light and fluffy, about 3-4 minutes. Scrape down the bowl and then add one egg at a time, beating for 1 minute after each egg. Then scrape the bowl down and beat at medium for 2 minutes more.

Scrape the bowl down again and then add half of the dry ingredients. Pulse until combined, then add the milk and stir on low to combine. Then add the rest of the dry ingredients and stir on low until just combined. Use a spatula to make sure the sides and bottom are all incorporated fully.

Pour the batter into the prepared pan and smooth out the top with a spatula. Place in the oven and bake for 45-55min, or until a cake tester comes out clean when inserted into the center of the cake.

For the third lemon, just zest and set aside. Place the powdered sugar in a small bowl. While stirring, pour about half of the lemon juice into the sugar until it’s smooth. Chop the leaves of the fresh rosemary and add about half the rosemary, all of the lemon zest and a pinch of salt. Taste and add more rosemary if you want. If it’s too sweet, add a pinch more salt. Set aside.

When the cake is done, place it in its tin on a baking rack to cool. Let cool for 10 minutes, then using a long toothpick, poke about 10-15 holes into the cake. Then pour the remainder of the lemon juice all over the cake. Let it cool completely in the pan.

Once fully cooled, use a bread knife to loosen the sides, then remove using the parchment as handles. Set on a baking rack with a sheet pan underneath. Pour the powdered sugar glaze over top. Top with some of the extra rosemary (if you’d like).