I've made this Lemon-Rosemary Pound Cake several times... it's that good! My favorite way to eat it is toasted, which really brings out the scent of the rosemary.
This recipe calls for lemon extract and I thought about using lemon juice but I don't think you'd get quite the zip of the lemon taste with just juice. And of course I'd probably have to adjust the flour and all, which I don't care to do.
If you're looking for a little different type of recipe in which to use rosemary, give this pound cake a try!
This is Emeril's recipe and you can find mine, which I only slightly adapted, here.
You made it!! I love lemon, so... I'll just have to force myself to ty this. LOL
ReplyDeleteIt looks good.
This sounds so amazing...I bet the smell after toasting it is heavenly!! Yum :P
ReplyDeleteLemon and Rosemary sound like a delightful combination!
ReplyDeleteLove the idea of both lemon and rosemary in a pound cake.. Since youve made it a few times, Ill have to try! Emeril has some terrific stuff, I cook from him often.
ReplyDeleteKaren, more and more of these dessert recipes with herbs are popping up all over the internet. I love the crumb of your cake. It looks delicious. Have a great day.
ReplyDeletelemon and rosemary -- great idea
ReplyDeleteI love lemon and rosemary together on chicken, but never thought about making a cake out of it. What a great idea!
ReplyDeleteHave you tried it with dried rosemary - as in nice stuff you dried yourself. I have mountains of the stuff and not enough uses for it. Suggestions welcome.
ReplyDeleteKaren,
ReplyDeleteI make a similar lemon rosemary pound cake too.
Dorie Greenspan's yogurt lemon cake w/ olive oil and I add fresh rosemary (I add that to most of my cakes! I am addicted!)
I love the flavors! Excellent photo.
ReplyDeleteA rosemary flavor sounds excellent for this delicious looking pound cake!
ReplyDeleteThis would be so perfect for a nice afternoon tea pick-me-up!
ReplyDeleteThis looks so delicious!I would love to try it!
ReplyDeleteI am making lemon shortcake today. It smell amazing!
Lemon AND rosemary? Sounds so interesting and it must be good if you've made it several times. Clever idea to toast it to bring out the rosemary.
ReplyDeleteReally interesting! I think I would make it less sweet and serve it with a big chunk of meat (grr) and some vegetables : ) Maybe baby lamb chops?
ReplyDeleteThis sounds amazing. I've made a goat cheese cake with rosemary in it and LOVE it so I'm excited to try this cake.
ReplyDelete