Rosemary Pound Cake

By Chef Francesca Matteuzzi

Serves: 8 people

Ingredients:

375 00 flour
310 grams butter, softened (0.70 lb)
250 grams brown sugar (1 1/4 cups)
3 eggs
1 tablespoon vanilla extract
120 ml milk at room temperature (1/2 cup)
1 package baking powder (4 teaspoons)
A pinch baking soda
A pinch salt
3 rosemary sprigs, minced

To Decorate:

20 grams brown sugar
1 rosemary sprig, minced

Directions:

1-Montare burro e zucchero: with a food processor, whip the butter with sugar until creamy and silky.

2-Aggiungere man mano gli ingredienti: start adding the other ingredients a little at the time while keep mixing. 

3-Mettere in teglia: Transfer the batter into a loaf pan. Sprinkle with sugar and rosemary.
Bake at 350 F for about 45 minutes.

buon appetito!