Rosemary Pound Cake w Rosemary Honey

By brenie_shydee

Ingredients

• Rosemary honey:
• 1 c light-flavored honey, such as clover
• 5 rosemary sprigs (3" each)
• Rosemary pound cake:
• 2 sticks unsalted butter, room temperature
• 2 3/4 c all-purpose flour
• 1 c cake flour (not self-rising)
• 1 tbs baking powder
• salt
• 2 1/4 c sugar
• 3 tbs finely chopped fresh rosemary
• 1 1/2 tsp pure vanilla extract
• 3 large eggs, plus 1 large egg white
• 1 c whole milk
• 1/4 c Rosemary honey sauce

Details

Servings 16

Preparation

Step 1

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.