Lemon Rosemary Buttermilk Pound Cake + Toasted Meringue Glaze
Serves: Serves 12
  • ¼ cup Lemon Juice
  • 1 cup Whole Milk
  • 3 cups All-purpose Flour (can also use a 1 to 1 gluten free blend)
  • 2 teaspoons baking powder
  • ½ teaspoon Salt
  • 1 cup Salted Butter (16 tablespoons)
  • 1¾ cups Sugar
  • 3 large Eggs
  • 2 tablespoons Lemon Zest
  • 1½ teaspoons Vanilla
  • 1 drop Rosemary Oil (food grade)
  • 2 large Egg Whites
  • ⅛ teaspoon Cream of Tartar
  • ½ cup Superfine Sugar
  • ¼ cup Water
  • Fresh Rosemary Sprigs
  • Fresh Lemon Slices
  2. Preheat the oven to 350 degrees f.
  3. Grease and flour a 9-10" bundt pan.
  4. Place the lemon juice and milk in a small bowl and whisk together. Let sit for 5 minutes.
  5. Meanwhile, place the flour, salt, and baking powder in a mixing bowl and whisk together. Set aside.
  6. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon zest, vanilla and rosemary oil and mix in.
  7. Add half of the flour to the mixture and beat in until almost combined. Add half of the lemon/milk mixture, beating in until just combined. Add the remaining flour and again, beat in until almost combined. Add the remaining milk mixture and beat until the mixture is just smooth - do not overmix.
  8. Spoon the batter into the prepared bundt pan. Drop the pan a few times on the counter to remove air bubbles.
  9. Bake in the preheated oven for 50-55 minutes, or until a tester inserted into the center comes out clean.
  10. Remove from the oven and let sit on the counter for 10 minutes. Invert the cake onto a serving platter and let cool completely before topping with meringue.
  12. Place the egg whites in a medium sized mixing bowl and beat with an electric mixer until foamy. Add in the cream of tarter and beat until soft peaks form.
  13. Place the sugar and water in a small saucepan. Swirl pan gently over low heat to dissolve sugar. Increase the heat to medium high and bring to a boil. Once the syrup reaches the soft ball stage (235 degrees), remove from heat.
  14. With the mixer running, slowly pour the syrup into the egg whites in a small stream. Continue beating at high speed until medium/stiff peaks form. You don't want the meringue to be too stiff or it won't drip down the sides of the cake.
  15. Place the meringue in a piping bag, or simply use a spoon to drizzle it over the cooled cake. Use a small torch to toast the merinuge.
  16. Top the cake with sprigs of rosemary and slices of lemon.
  17. Store in an airtight container for up to 5 days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/02/24/lemon-rosemary-buttermilk-pound-cake-toasted-meringue-glaze/