Rosemary Pound Cake


Rosemary Pound Cake
Rosemary Pound Cake
Print Recipe
This is another one of my delicious savory pound cakes. I think the key to this flavor is the use of fresh rosemary. The flavor is so subtle that your guests won't recognize this delicious essence. All they'll say to you is: " I must have this recipe". If you enjoy this savory cake, try my Lavender and Anise Pound cake recipes (even if you don't like the sound of these herbs). This is delicious with either ice cream or whipped cream on top. OR both!! You can also top with fresh fruit.
Rosemary Pound Cake
Print Recipe
This is another one of my delicious savory pound cakes. I think the key to this flavor is the use of fresh rosemary. The flavor is so subtle that your guests won't recognize this delicious essence. All they'll say to you is: " I must have this recipe". If you enjoy this savory cake, try my Lavender and Anise Pound cake recipes (even if you don't like the sound of these herbs). This is delicious with either ice cream or whipped cream on top. OR both!! You can also top with fresh fruit.
Instructions
  1. Pre-heat oven to 350 degrees. Butter or Pam two 4 1/2" by 8 1/2 " loaf pans. Line each loaf pan with parchment paper and spray Pam again.
  2. Wisk together flour, baking powder, salt.
  3. Beat butter, sugar, rosemary, and Vanilla with mixer on medium speed until pale and fluffy (about 3-4 min.) beat in eggs and egg whites, one at a time.
  4. Reduce speed and beat in flour mixture, alternating with milk, ending with flour.
  5. Divide batter between 2 pans.
  6. Bake until golden brown 50-60 min.
  7. Remove from pans when about cooled.
Share this Recipe
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Rosemary Pound Cake
Print Recipe
This is another one of my delicious savory pound cakes. I think the key to this flavor is the use of fresh rosemary. The flavor is so subtle that your guests won't recognize this delicious essence. All they'll say to you is: " I must have this recipe". If you enjoy this savory cake, try my Lavender and Anise Pound cake recipes (even if you don't like the sound of these herbs). This is delicious with either ice cream or whipped cream on top. OR both!! You can also top with fresh fruit.
Rosemary Pound Cake
Print Recipe
This is another one of my delicious savory pound cakes. I think the key to this flavor is the use of fresh rosemary. The flavor is so subtle that your guests won't recognize this delicious essence. All they'll say to you is: " I must have this recipe". If you enjoy this savory cake, try my Lavender and Anise Pound cake recipes (even if you don't like the sound of these herbs). This is delicious with either ice cream or whipped cream on top. OR both!! You can also top with fresh fruit.
Instructions
  1. Pre-heat oven to 350 degrees. Butter or Pam two 4 1/2" by 8 1/2 " loaf pans. Line each loaf pan with parchment paper and spray Pam again.
  2. Wisk together flour, baking powder, salt.
  3. Beat butter, sugar, rosemary, and Vanilla with mixer on medium speed until pale and fluffy (about 3-4 min.) beat in eggs and egg whites, one at a time.
  4. Reduce speed and beat in flour mixture, alternating with milk, ending with flour.
  5. Divide batter between 2 pans.
  6. Bake until golden brown 50-60 min.
  7. Remove from pans when about cooled.
Share this Recipe
Powered byWP Ultimate Recipe