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Gallery Rosemary Pound Cake Credit: Katie Quinn Davies Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 16 Yield: Makes two 4 1/2-by-8 1/2-inch loaves
Ingredients Ingredient Checklist 2 sticks unsalted butter, room temperature, plus more for pans and parchment 2 3/4 cups all-purpose flour 1 cup cake flour (not self-rising) 1 tablespoon baking powder Salt 2 1/4 cups sugar 3 tablespoons finely chopped fresh rosemary 1 1/2 teaspoons pure vanilla extract 3 large eggs, plus 1 large egg white 1 cup whole milk 1/4 cup Rosemary Honey
Gallery Rosemary Pound Cake Credit: Katie Quinn Davies
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 16 Yield: Makes two 4 1/2-by-8 1/2-inch loaves
Gallery
Rosemary Pound Cake Credit: Katie Quinn Davies
Rosemary Pound Cake
Credit: Katie Quinn Davies
Rosemary Pound Cake
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 16 Yield: Makes two 4 1/2-by-8 1/2-inch loaves
Recipe Summary
prep: 15 mins total: 1 hr 30 mins
Servings: 16 Yield: Makes two 4 1/2-by-8 1/2-inch loaves
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Servings: 16
Yield: Makes two 4 1/2-by-8 1/2-inch loaves
16
Makes two 4 1/2-by-8 1/2-inch loaves
Ingredients
Ingredients
- 2 sticks unsalted butter, room temperature, plus more for pans and parchment 2 3/4 cups all-purpose flour 1 cup cake flour (not self-rising) 1 tablespoon baking powder Salt 2 1/4 cups sugar 3 tablespoons finely chopped fresh rosemary 1 1/2 teaspoons pure vanilla extract 3 large eggs, plus 1 large egg white 1 cup whole milk 1/4 cup Rosemary Honey
Directions
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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All Reviews for Rosemary Pound Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rosemary Pound Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
