Strawberry and Lemon Pound Cake

How Many? 

Makes about 14 slices

What Do We Need?

1 stick (4 ounces) butter, plus more for pan
2 tablespoons minced rosemary
2 tablespoons lemon zest
1/2 pound strawberries
7 ounces all-purpose flour (plus 1 tablespoon for mixing strawberries)
1/2 cup extra virgin olive oil
3/4 teaspoons Kosher salt
1 teaspoon baking powder
4 large eggs, room temperature
7 ounces organic cane sugar
Breadcrumbs or flour for pan

How Do We Make It?

  1. Preheat oven to 350 degrees. Butter and flour 9-cup loaf pan; set aside.

  2. Mince rosemary and zest lemon. Hull and cut strawberries in four and toss in a small bowl with 1 tbsp flour.

  3. Melt butter and stir in oil, salt, rosemary and lemon zest. Mix in flour and baking powder.

  4. Using an electric mixer on high speed, beat eggs and sugar until light and fluffy. With mixer on low, gradually add flour and butter mixture, beating just until combined (do not overmix). Fold in strawberries.

  5. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

  6. Serve at room temperature.