Day 22: Rosemary Pound Cake

This recipe is inspired by the April issue of Martha Stewart Living (nice iPad app, btw), but I obtained the specific recipe from this blog. While a few days remain in 30 Days of Honey, so far this is my absolute favorite thing I've made this month, at least in terms of return on investment.

Ingredients

2 sticks of unsalted butter, softened
2 3/4 cups all-purpose flour
1 cup cake flour
1 tbsp baking powder
2 1/4 cups sugar
1 tsp salt
3 tbsp 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 below

Directions

Preheat oven to 350 degrees.

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.

Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes.

Mix in eggs and egg white, one at a time.

Add flour mixture in two portions, alternating with milk.

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.

Rosemary Honey

1 cup acacia 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.