It’s been a while since I baked a cake. It’s just the heat, the super warm summer which doesn’t motivates me much to start the oven and bake anything at all.

Yesterday, I couldn’t stop myself any more. The craving was rising to a level where I didn’t care much about anything but to bake a nice soft cake. As I was flipping through Nigella Lawson’s cook book on baking, I came across this cake which surprised me completely… A Rosemary Pound Cake.

I think of rosemary and I think of meat and here she was talking about mixing it in a cake batter. I had to try it and thankfully I had some fresh rosemary at home. The cake came out perfect, soft, fluffy with a beautiful flavor. Who knew that a herb like rosemary which goes along so well with meat can even blend that beautifully with egg, flour and vanilla.

This recipe is adapted from Nigella Lawson’s ‘Baking And The Art Of Comfort Cooking’

Rosemary Pound Cake

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Author: Kankana Saxena
Total Time: 60 minutes
Yield: 1 loaf 1x

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Description

A soft and fluffy rosemary pound cake with a unique blend of flavors from fresh rosemary, lemon zest, and vanilla.

Ingredients

Units Scale

1/2 cup (120 ml) vegetable oil
1 cup (128 g) sugar
3 eggs
1 cup (128 g) all-purpose flour
1 cup (240 ml) plain yogurt
2 tablespoons (43 g) rosemary leaves, chopped
1 teaspoon (5 ml) vanilla extract
1 teaspoon (12 g) baking powder
Zest of 1 lemon

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, mix all the dry ingredients: flour, baking powder, sugar, rosemary leaves, and lemon zest.
In another bowl, whisk together all the wet ingredients: eggs, yogurt, oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This cake is perfect for those who love experimenting with herbs in desserts. Store the cake in an airtight container for up to 3 days. You can substitute dried rosemary for fresh, but use half the amount as dried herbs are more potent. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American