Rosemary Lemon Poundcake

June 15, 2010

We recently received a huge bouquet of fresh rosemary in our CSA box.  I put some of it little vases with water- rosemary will stay looking fresh for awhile if you just keep adding water.  I wanted to cook something different with it, aside from a typical chicken or pasta dish, so I made this pound cake. The rosemary flavor is subtle, and the olive oil will take away some of the guilt when you go back for a third second piece.

1 1/2 cups unbleached flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup sugar
1/2 stick butter, softened
1/4 cup olive oil
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 eggs
1/2 cup plain yogurt (don’t use non-fat)
2 tbs lemon juice
1 tsp (heaping) finely chopped rosemary

Preheat oven to 325°  Combine flour through baking powder and set aside.  In a large bowl, beat sugar with butter and olive oil.  Add vanilla, lemon extract, and eggs.  Add yogurt, then lemon juice.  Add flours and beat until just mixed.  Fold in rosemary.  Spoon batter into a loaf pan and bake 55 minutes.  Let cool before slicing.

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2 Responses to Rosemary Lemon Poundcake

  1. Natalie on June 15, 2010 at 9:14 pm

    HUGE rosemary fan, and can’t wait to try this recipe! I have it growing in our backyard, and never know what to do with it other than in pasta sauces and rosemary bread. Thank you very much for this one!

    [Reply]

  2. elle on June 17, 2010 at 6:55 am

    mmmmmm sounds delicious.

    and that picture of hayden is adorable!

    [Reply]

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