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Lemon Rosemary Pound Cake




Source of Recipe


Food Expert Emeril Lagasse


List of Ingredients




1 teaspoon butter (for the pan), plus 2 sticks unsalted butter at room temperature
2 cups plus 2 teaspoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 large eggs
2 tablespoons finely chopped fresh rosemary
1 tablespoon finely grated lemon zest
1/2 teaspoon lemon extract

Recipe



Preheat the oven to 325 degrees F. Butter an 8 1/2x4 1/2x2 1/2-inch loaf pan with 1 teaspoon butter. Coat the pan with 2 teaspoons flour, tapping out any excess. Set aside.
Sift the remaining 2 cups flour, the baking powder and the salt into a medium-size mixing bowl or onto a sheet of parchment paper.
In a large mixing bowl, cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes, scraping down the asides of the bowl as needed. With the machine on low speed, beat in the flour in three additions, alternating with 1 egg at a time, scraping down the sides of the bowl as needed. Fold in the rosemary, zest and lemon extract.
Spread evenly in the prepared pan and bake until the cake is golden brown and a cake tester comes out clean, about 1 hour and 10 minutes.
Cool on a wire cake rack for 10 minutes. Turn the cake out onto the rack, turn right side up, and cool for at least 30 minutes before cutting to serve.