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Lemon Rosemary Pound Cake

Feb 14, 2016

Lemon-rosemary-pound-cake_Jamieson-van-LoanIn my mind, lemon and rosemary are best friends. I love pairing them together in savory dishes and even cocktails—lemon rosemary French 75, yes please!

But I have never thought of making them into a sweet treat until yesterday. I had all these ideas, yet I was craving something I’d want to eat with vanilla bean ice cream. So, lemon rosemary pound cake with a streusel center became my next recipe mission.

Added bonus: It will be the perfect treat to bring to my boyfriends parents house this weekend!

 

Fridge:
1 cup (2 sticks) butter, softened
4 Tbs butter, cold
4 eggs
1 1/2 tsp rosemary, very finely minced

Counter:
1/4 cup fresh lemon juice
Zest of 1 lemon

Pantry:
1 1/2 cups all purpose flour plus 1/2 cup extra
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp vanilla extract
Canola oil spray
Confectioners sugar for dusting (optional)

Tools:
2 large mixing bowls
1 small mixing bowl
Measuring cups/spoons
Microplane
Cutting board
Chopping knife
Electric hand mixer
Spatula
9 x 5 inch loaf pan

 

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Directions:
Preheat oven to 325ºF. Spray loaf pan with canola oil.

In one large bowl cream together ¼ cup white sugar and 2 softened sticks of butter using the electric hand mixer. Once creamy, add an egg—one at a time—mixing in between each addition. Add vanilla extract, minced rosemary, lemon juice, and lemon zest. Mix well.

 

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In other large bowl, add flour, salt, and baking powder. Mix well.

Using an electric mixer, slowly add the dry ingredients into the wet bowl. Make sure to scrape down the sides and combine well.

In the third small bowl, add brown sugar, cold butter and the extra ½ cup of flour. Mix using your hands until it becomes granular, similar to damp sand. Set aside.

Pour half of the batter into the loaf pan. Using the spatula, spread evenly into the pan. Take the streusel mixture and pour evenly onto the batter. Pour remaining batter on top and smooth out evenly with spatula.

 

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Place loaf pan into preheated oven and bake for 45 minutes to an hour at 325ºF. Cake is done when a toothpick comes out clean when poked in the center. Remove from loaf pan to cool and dust with confectioners sugar if desired. Enjoy! Xo

 

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~~~

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website The Fijian Chef at TheNannyRecipes.blogspot.com.

Jamieson_van_Loan_headshot-1abTry Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie

 

Choc-Peanut-Butter-Banana-Cream-Pie

 

 




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