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Pound for Pound: Rosemary Raspberry Lemon Poundcake

3 months ago

Pound for Pound: Rosemary Raspberry Lemon Poundcake

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Pound cake: it doesn’t weigh a pound nor costs a British pound but why the name? It refers to the original of making the said cake. It is traditionally made out of a pound of each of the following ingredients: butter, eggs, flour, and sugar though any cake with the same ratio would still yield to the same cake. For this recipe, we made the pound cake more interesting and flavorful through the addition of some classic Mediterranean ingredients like lemon, raspberry, and rosemary.

 

ROSEMARY RASPBERRY LEMON POUNDCAKE

Makes 1 (8-inch) two-tier round cake

 

Poundcake

2 sticks Butter at room temperature, plus more for greasing

2 cups White sugar

4 Extra large eggs, at room temperature

1/3 cup Lemon zest

½ Tbsp Finely chopped fresh rosemary

3 cups All-purpose flour

½ tsp Baking powder

½ tsp Baking soda

1 tsp Salt

¼ cup Lemon juice

1 (125g) tub Plain unsweetened yogurt or Greek yogurt to fill ¾ cup

1 tsp Vanilla extract

½ cup Raspberry jam

 

Lemon Syrup

½ cup Lemon juice

½ cup White sugar

1-2 large sprigs Rosemary

 

Glaze

2 cups Powdered sugar

4-5 Tbsps Lemon juice

1 tsp Finely chopped fresh rosemary

 

  1. Grease and flour two 8-inch cake pans or spring form pans. Line the bottoms with wax or parchment paper. Set aside.
  2. In a large bowl, cream the butter and sugar using a mixer with the paddle attachment until light and fluffy. Set the speed to medium and add the eggs one at a time, until fully incorporated. Next, add the lemon zest and rosemary.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In another smaller bowl, combine lemon juice, yogurt and milk mixture, and vanilla extract. Add the flour and yogurt mixture alternately to the egg and butter mixture making sure to fully incorporate each ingredient before adding more.
  5. Divide the batter evenly between two cake pans and bake in a preheated 350°F oven for 35-40 minutes or until a cake tester comes out clean.
  6. While the cake is baking, make the lemon syrup. In a small saucepan, cook sugar and lemon juice along with a sprig of rosemary over low heat until the sugar dissolves completely. Turn off heat and let sit.
  7. When the cakes are done, allow to cool for at least ten minutes in the pan. Remove the cakes and set on racks. Spoon the syrup over the warm cakes and allow them to cool completely.
  8. Make the glaze by mixing the powdered sugar and lemon juice in a bowl. Whisk together to make a smooth consistency and add the chopped rosemary. Adjust the consistency by using more or less lemon juice.
  9. When the cakes are completely cooled, cut off the cake mound on both cakes to create a flat surface. Spoon the raspberry jam on top of one cake then place the second cake on top of the first.
  10. Pour the glaze over the cake and allow it to drip down the sides. Let it set for a few minutes. Garnish with a slice of lemon and a sprig of rosemary. Serve immediately with some extra raspberry jam or fresh raspberries.

 

Recipe adapted from Ina Garten

Recipe by Stephanie Zubiri

Photographed by Ron Mendoza

 

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