Saturday, May 26, 2012

Buttermilk Rosemary Pound Cake

Buttermilk Rosemary Pound Cake

  • 3 Cups of all-purpose flour
  • 1/4 Teaspoon of baking soda
  • 1/2 Teaspoon of salt
  • 1 Cup of butter
  • 3 Cups of white sugar
  • 6 Eggs
  • 3 Teaspoons of fresh lemon juice
  • 1 TBSP of fresh rosemary, chopped
  • 1 Teaspoon of vanilla extract
  • 1 Cup of buttermilk
Preheat oven to 325° F.  Butter 1 9-inch or 10-inch loaf pan.  Mix together the flour, baking soda, and salt. Set aside.  In a large bowl, beat butter with sugar.  Mix in the eggs, one at time, beating well after each addition.  Stir in the lemon juice, vanilla extract and chopped rosemary.  Gently mix in flour mixture alternately with the buttermilk. Do not over mix.  Pour batter into the prepared pan.  Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan, it is done.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Serve warm with honey.

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