Rosemary Polenta Pound Cake
Elevate your dessert repertoire with this Rosemary Polenta Pound Cake, a stunning fusion of rustic charm and sophisticated flavor. Infused with fresh rosemary and fragrant lemon zest, this moist and buttery cake is crafted with a unique blend of all-purpose flour and coarse polenta, which provides a delightful, slightly grainy texture. Perfect for tea time or as an elegant dessert, this recipe combines easy preparation with impressive results. The cake is finished with a light dusting of powdered sugar, highlighting its golden crust and giving it a refined touch. Ideal for serving eight, this aromatic loaf bakes to perfection in under an hour, making it a show-stopping treat for any occasion. Whether paired with coffee, tea, or fresh berries, this polenta pound cake balances savory and sweet in every bite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 eggs
- 1.25 cups all-purpose flour
- 0.75 cup polenta (coarse cornmeal)
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon lemon zest
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, polenta, baking powder, and salt. Set the dry mixture aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Stir in the finely chopped fresh rosemary and lemon zest to the wet mixture, ensuring they are evenly distributed.
In a small bowl or measuring cup, combine the whole milk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Check for doneness at the 45-minute mark.
Allow the pound cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 40.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
