Pound Cake with Rosemary Honey

Aromatic rosemary-laced cake is best served warm, when the herb's flavour is at its peak and the cake is soft and tender.

2 sticks unsalted butter, room temperature
2¾ cups all-purpose flour, unbleached
1 cup cake flour (not self-rising)
1 Tbsp. baking powder
kosher salt
2¼ cups raw sugar
3 Tbsp. fresh rosemary, finely chopped
1½ tsp. pure vanilla extract
3 large eggs + 1 large egg white
1 cup whole milk
¼ cup Rosemary Honey

Preheat oven to 350°F (180°C). Butter two 4½x8 ½" loaf pans, and line with parchment, leaving a 1" overhang on each long side. Butter parchment.

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

Beat butter, raw 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, 50-60 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.

Cakes can be stored at room temperature for up to 1 day.

Makes 16 servings or two 4½x8½" loaves.