If you grow only one herb this year, make it Rosemary. Whether in a pot on your sunny windowsill or thriving in your backyard herb garden, Rosemary is quite hardy making it one of the easiest plants to grow. This woody herb can be used in both savory and sweet concoctions like this Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze.
When Colavita Olive Oil asked me to create a healthier pound cake by substituting the butter that’s traditionally used in this cake for heart healthy olive oil, I jumped at the chance. Having spent my youth in South Carolina where just about everybody can whip up a pound cake without even looking at a recipe, I know a good one when I see it. This one’s no exception — deliciously moist, perfect texture, and is super easy to make — so, what are you waiting for?!?
- 1¼ cups all-purpose flour
- ¼ cup Colavita Polenta Cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, preferably pasture raised
- ¼ cup plus 2 tablespoons Colavita Premium Extra Virgin Olive Oil
- ½ cup buttermilk
- ¼ cup plus 1 tablespoon freshly squeezed lemon juice, divided use
- 1½ cups granulated sugar, divided use
- 2 tablespoons lemon zest
- 2 teaspoons finely minced fresh rosemary leaves
- Heat oven to 325. In a small bowl, whisk together the flour, polenta, baking powder, and salt; set aside.
- In a glass measuring cup, whisk together the eggs, olive oil, buttermilk, and 1 tablespoon lemon juice; set aside.
- Brush a 9-inch by 5-inch loaf pan with olive oil and dust with flour; set aside.
- In the bowl of a food processor, pulse together 1 cup sugar, lemon zest, and rosemary until combined. Add the egg and flour mixtures, alternating in thirds and pulsing until just combined.
- Spread batter into prepared pan and tap on counter to remove any air bubbles. Rotating halfway through, bake 40-50 minutes or until done and a toothpick comes out clean when tested. Allow to cool in pan 5 minutes before removing and placing on a wire rack.
- Meanwhile, make the lemon glaze. Bring remaining ½ cup sugar and remaining ¼ cup lemon juice to a boil in a heavy bottom sauce pan. Reduce heat to low and simmer until the mixture thickens, about 5 minutes.
- Brush warm glaze over warm cake and cool completely (if you can resist!) before serving.
A food processor is not required — you can use an electric mixer or simply mix by hand — just be sure to work the sugar, lemon zest, and rosemary together as this helps to distribute those flavors evenly through the cake.
This cake freezes extremely well. Allow to cool before wrapping in wax paper or plastic wrap.
The post Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.