Rosemary & Rosewater Pound Cake by Chef Sara Trauger from State Street Grill in Clarks Summit
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1 tablespoon chopped fresh rosemary
2 tablespoons rosewater
1/4 cup whole milk, at room temperature
For blueberries in syrup 3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers
2 teaspoons fresh lemon juice
1 pint blueberriess
Bake 350 F in a 9- by 5- by 3-inch metal loaf pan
Cake preparations
Generously butter and flour the inside of the pan knocking the excess flour. This creates a nonstick surface. Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely. Bblueberries in syrup
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1 tablespoon chopped fresh rosemary
2 tablespoons rosewater
1/4 cup whole milk, at room temperature
For blueberries in syrup 3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers
2 teaspoons fresh lemon juice
1 pint blueberriess
Bake 350 F in a 9- by 5- by 3-inch metal loaf pan
Cake preparations
Generously butter and flour the inside of the pan knocking the excess flour. This creates a nonstick surface. Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely. Bblueberries in syrup
