Lemon Rosemary Pound Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 5 eggs, room temperature
  • 11/2 cups sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, room temperature
  • 2 tablespoons lemon zest
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • Lemon zest & rosemary for garnish
  1. Instructions
  2. Heat your oven to 325 degrees.
  3. Separate the eggs, and beat the whites in a stand mixer with the whisk attachment on high speed until stiff peaks form.
  4. Using a rubber spatula, transfer the whites to a small bowl. Using the paddle attachment in the mixer, cream together the sugar, salt, butter, zest, and rosemary on high speed for 5 minutes. Scrape the bowl down with a rubber spatula.
  5. On medium speed, add the egg yolks to the mixture one at a time, beating for 1 minute between additions and scraping the bowl half way through and after the last addition.
  6. Add the vanilla until just incorporated. On the lowest setting, mix in the flour until 90% incorporated.
  7. Take the bowl off the mixer and fold in the whipped whites by hand with a rubber spatula, starting with half until mostly incorporated and then fold in the rest.
  8. The mixture will be very thick. Scrape the batter into a buttered and floured metal loaf pan.
  9. Bake the pound cake at 325 degrees for about 1 hour 15 minutes, or until golden brown and a cake tester comes out clean. Let the cake cool completely.