Rosemary Pound Cake w Rosemary Honey

Rosemary Pound Cake w Rosemary Honey

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  • Prep Time


  • Total Time


  • Servings



  • Rosemary honey:

  • 1

    c light-flavored honey, such as clover

  • 5

    rosemary sprigs (3" each)

  • Rosemary pound cake:

  • 2

    sticks unsalted butter, room temperature

  • c all-purpose flour

  • 1

    c cake flour (not self-rising)

  • 1

    tbs baking powder

  • salt

  • c sugar

  • 3

    tbs finely chopped fresh rosemary

  • tsp pure vanilla extract

  • 3

    large eggs, plus 1 large egg white

  • 1

    c whole milk

  • ¼

    c Rosemary honey sauce


Rosemary Honey: Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor. Rosemary Pound Cake: Preheat oven to 350. Butter two 4.5 by 8.5 inch loaf pans, and line with parchment, leaving a 1" overhang on each long side. Butter parchment. Whisk together flours, baking powers, and 1 tsp 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, 50-60 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. Storage: Cakes can be stored at room temperature for up to 1 day.


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