Because this pound cake was so incredibly good, I must skip to the dessert portion of the menu! As you know, I rarely bake – but nothing beats pound cake and summer berries. This combination was a staple on summer vacations at my grandmother’s house. I also have fond memories of eating it toasted for breakfast! Oh the days with time to swim off calories…
This recipe is a new twist with fresh rosemary – and it is terribly addicting! Luckily, everyone took home a piece of cake so I didn’t eat half of it myself. If you’re looking for something new, I highly recommend trying it.
Buttermilk Rosemary Pound Cake from Some Kitchen Stories
- 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 or bundt cake 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 overmix. 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 with fresh seasonal berries!