Last night, I made Martha Stewart's Rosemary Pound Cake, which turned out to be so delicious I had to share the recipe with you! First, I made a simple rosemary-infused honey that was used to drizzle on top of the cake and also incorporate into the batter. I decided to halve the recipe, since the odds of me eating two entire pound cakes this week were slim. This cake is perfect for a Springtime brunch or afternoon luncheon. Not to mention, it's super easy to make.
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can be used as a glaze for poultry or pork when whisked with fresh lemon juice.
1 cup honey
5 rosemary sprigs
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 stronger flavor.
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.
2 sticks of unsalted butter, softened
2 3/4 cups all-purpose flour
1 cup cake flour
1 tbs. baking power
2 1/4 cups sugar
1 tsp. salt
3 tbs. finely chopped rosemary
1 1/2 tsp. vanilla extract
3 large eggs, plus 1 large egg white
1 cup whole milk
1/4 cup Rosemary Honey, recipe above
1. Preheat oven to 350 degrees and butter 2 loaf pans. Line the bottom with parchment paper and butter that as well. Whisk together flours, baking power, and 1 tsp. of salt.
2. 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.
3. Divide batter between pans and bake, rotating halfway through, for 50-60 minutes. Brush cakes with rosemary honey and cool for 15 minutes. Serve warm with more honey.