Carrabba's Italian Grill Lemon Rosemary Pound Cake
Moist and lemony and deliciously fragrant.
Cake:
1 1/2 cups all purpose flour, plus more for the pan
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
1 cup sugar
grated zests of 2 lemons
2 large eggs, beaten
1/2 teaspoon vanilla extract
1/2 cup buttermilk
2 teaspoons finely chopped fresh rosemary
Syrup:
1/2 cup fresh lemon juice (from about 3 large lemons)
1/2 cup sugar
2 (3 inch) sprigs fresh rosemary
To make the cake: Preheat the oven to 350 degrees. Lightly butter an 8 1/2 by 4 1/4 inch loaf pan. Line the bottom with waxed paper. Dust the pan with flour and tap out the excess.
Sift the flour, baking powder, baking soda, and salt together. Beat the butter, sugar, and lemon zest together in a medium bowl with an electric mixer set on high speed until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs, then the vanilla, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. In thirds, alternating with two equal additions of buttermilk, add the flour mixture, scraping down the sides of the bowl as needed. Mix in the chopped rosemary. Beat just until smooth. Spread in the pan and smooth the top.
Bake until the top of the cake is golden brown and a wooden toothpick inserted in the center comes out clean, about 1 hour. Transfer the pan to a wire cake rack and let cool for 10 to 15 minutes.
To make the syrup: Bring the lemon juice, sugar, and rosemary springs to a boil in a nonreactive small saucepan over medium high heat, stirring to dissolve the sugar. Let boil without stirring until reduced by half, about 7 minutes. Remove the rosemary. Let cool slightly.
Pierce the cake about a dozen times with a long bamboo skewer or toothpick. Gradually pour the syrup evenly over the cake. Let cool for 30 minutes. (or let the cake cool completely.) Invert the cake onto a serving platter and remove the waxed paper. Cut into slices and serve warm. Makes 6 to 8 servings.
Moist and lemony and deliciously fragrant.
Cake:
1 1/2 cups all purpose flour, plus more for the pan
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
1 cup sugar
grated zests of 2 lemons
2 large eggs, beaten
1/2 teaspoon vanilla extract
1/2 cup buttermilk
2 teaspoons finely chopped fresh rosemary
Syrup:
1/2 cup fresh lemon juice (from about 3 large lemons)
1/2 cup sugar
2 (3 inch) sprigs fresh rosemary
To make the cake: Preheat the oven to 350 degrees. Lightly butter an 8 1/2 by 4 1/4 inch loaf pan. Line the bottom with waxed paper. Dust the pan with flour and tap out the excess.
Sift the flour, baking powder, baking soda, and salt together. Beat the butter, sugar, and lemon zest together in a medium bowl with an electric mixer set on high speed until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs, then the vanilla, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. In thirds, alternating with two equal additions of buttermilk, add the flour mixture, scraping down the sides of the bowl as needed. Mix in the chopped rosemary. Beat just until smooth. Spread in the pan and smooth the top.
Bake until the top of the cake is golden brown and a wooden toothpick inserted in the center comes out clean, about 1 hour. Transfer the pan to a wire cake rack and let cool for 10 to 15 minutes.
To make the syrup: Bring the lemon juice, sugar, and rosemary springs to a boil in a nonreactive small saucepan over medium high heat, stirring to dissolve the sugar. Let boil without stirring until reduced by half, about 7 minutes. Remove the rosemary. Let cool slightly.
Pierce the cake about a dozen times with a long bamboo skewer or toothpick. Gradually pour the syrup evenly over the cake. Let cool for 30 minutes. (or let the cake cool completely.) Invert the cake onto a serving platter and remove the waxed paper. Cut into slices and serve warm. Makes 6 to 8 servings.
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