~Rosemary-Thyme Pound Cake~

This little 6 cup bundt pan is perfect for this pound cake recipe and deserving of any add-ins. It is a perfect size for just the two of us here at Sheckyville. It is not the usual kind of pound cake made from a pound of each of the basics, but it is of a smaller portion and deems it purpose well.

The cake can be topped with your favorite glaze, powdered sugar, or topping. On most occasions here at home we add just jam and a little bit of butter will go a long way.

The recipe calls for Rosemary Extract and it is very easy to make in advance, however it may be hard to find. In that case, a substitute of lemon or citrus flavoring extract would work well along with vanilla. You can find my extract recipe here.

I don’t find this recipe as dense as other pound cake recipes but I whip the butter, sugar, and egg mixture for about 4 minutes or so to get some air into it. It does just fine in this smaller bundt cake pan as long as you prep well with baking spray. I have only used the bundt pans so baking spray has been good to me on these pans and I have never had a problem with the cake releasing after cooling a few minutes.

Rosemary-Thyme Pound Cake

Rosemary-Thyme Pound Cake

Mrs. Shecky
A lightly sweet and savory desert cake served warm with butter or sprinkled with powdered sugar.
Prep Time 10 mins
Cook Time 35 mins
Course Desert
Servings 8
Calories 378.18 kcal

Equipment

  • 6 Cup Bundt Pan

Ingredients
 
 

  • c Flour
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • c Sugar
  • ½ c Butter Softened
  • 4 Eggs
  • 2 tsp Rosemary Finely minced, Fresh
  • 3 tsp Thyme Finely minced, Fresh
  • 1 tbsp Lemon Zest
  • 1 tsp Rosemary Extract #See Notes
  • c Sour Cream

Instructions
 

Preheat oven to 350°

    Prepare Pan with baking spray

    • Mix flour, baking soda and salt in a small bowl. Set aside.
    • Mix and blend in another bowl the sugar, butter, eggs, rosemary, and thyme . Cream well. Add the Lemon Zest.
      Add the flour mixture and rosemary extract then mix in the sour cream until blended
    • Pour the mix into the prepared pan.
    • Bake for 35-40 minutes or until tester comes out clean.
    • Let cool for about 10 minutes then cool completely on a cooling rack.
    • Top with your favorite glaze or just powerderd sugar or, top with nothing and just add butter to your slices, it is so good.

    Notes

    • Rosemary Extract might be hard to find if you do not make it yourself.  You can substitute it with any extract that you think may go well with the herbs.  Vanilla, Lemon, and any citrus are a good choice, or if you choose, none.
    • Here is a link to make your own extracts on my site:
    • https://mrssheckysblog.com/2020/01/12/extracts/

    Nutrition

    Serving: 8gCalories: 378.18kcalCarbohydrates: 55.94gProtein: 6.43gFat: 14.7gSaturated Fat: 8.48gCholesterol: 115mgSodium: 327.67mgPotassium: 85.44mgFiber: 0.73gSugar: 38.6gVitamin A: 517.19IUVitamin C: 0.66mgCalcium: 47.78mgIron: 0.74mg
    Keyword cakes, pound cake
    Tried this recipe?Let us know how it was!

    Want to make your own extracts? Click here or the image and go to my post and learn how easy it is! Everyone should have these staples.

    Enjoy,

    From Mrs. Shecky’s Kitchen to you.

    Mrs. Shecky

    #KindaSquares

    4 Comments Add yours

    1. mimfilip says:

      This looks amazing, especially using herbs that I have fresh in my garden.

      1. iammrsshecky says:

        Yes, use any herbs you have. Fresh are the best 🙂

    2. John says:

      Oh man this looks sooo delicious! Yes please. 🥰

      1. iammrsshecky says:

        This and your chili!

    Leave a Reply