Rosemary Honey Pound Cake

2 stick butter, room temp
2 3/4 cup all-purpose flour
1 cup cake flour
1 Tbls baking powder
2 1/4 cup sugar
3 Tbls finely chopped fresh 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)

Preheat oven to 350°


Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment.

Whisk together flours, baking powder, and 1 teaspoon salt.

Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low.

Beat in flour mixture in 2 additions, alternating with milk.

Divide batter between pans.


Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes.

Brush cakes with some rosemary honey, and let cool for 10 minutes.

Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more.

Slice, and serve warm with more honey.

Rosemary Honey
1 cup honey
5 rosemary springs, approx 3" each
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 a stronger flavor.