ROSEMARY POUND CAKE
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes two 4 1/2-by-8 1/2-inch loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
- Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
- Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.
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Mukite Sheila
[email protected]This cake was a hit at my party! Everyone loved it. It's so moist and flavorful, and the glaze is the perfect finishing touch.
Swamy D
[email protected]I've never been a big fan of pound cake, but this recipe changed my mind. It's so moist and flavorful, and the rosemary adds a really nice touch. I will definitely be making this again.
Fufj Hc
[email protected]This is my new favorite pound cake recipe! It's so simple and straightforward, and the cake always turns out perfectly. I love the addition of rosemary, it gives the cake a really unique and delicious flavor.
Maliahs Fun House
[email protected]I made this cake for my friend's birthday and she loved it! It was so moist and flavorful. I will definitely be making this again.
Tavas Krueger
[email protected]This cake is so easy to make and it always turns out perfect! I love the subtle flavor of the rosemary.
accept Mathebula
[email protected]Delicious!
Jo√£o Paulo Cravid Barroso
[email protected]This was a great recipe! The cake was moist and flavorful, and the glaze was the perfect finishing touch. I will definitely be making this again.
Martha Ashipala
[email protected]I'm not a huge fan of rosemary, but I decided to give this recipe a try anyway. I'm so glad I did! The rosemary flavor is very subtle, and it really complements the sweetness of the cake. I would definitely make this again.
Rinko Sodle
[email protected]This cake was delicious! I made it for a party and everyone loved it. It was moist and flavorful, and the rosemary gave it a really unique flavor. I will definitely be making this again.
Kim Vasquez
[email protected]I was a bit skeptical about the rosemary in this recipe, but I'm so glad I gave it a try! It adds a really nice subtle flavor to the cake. I also loved the glaze on top. It gave the cake a bit of extra sweetness and crunch.
Joshua Guyle
[email protected]This was my first time making a pound cake and I'm so glad I chose this recipe. It turned out perfectly! The cake was moist, dense, and had a lovely crumb. I will definitely be making this again.
Jacquelyn
[email protected]I've made this pound cake a few times now and it's always a hit! It's so moist and flavorful, and the rosemary adds a really unique touch. I love serving it with fresh berries or a dollop of whipped cream.
MD HOSEN KHAN
[email protected]This recipe was so easy to follow and the results were stunning! The pound cake was moist, flavorful and had a beautiful golden crust. I added a little extra lemon zest and vanilla extract to give it a bit more flavor and it turned out perfect.