Rosemary Pound Cake Recipe

Brown the butter

Melt 12 tablespoons unsalted butter in a light-colored medium saucepan over medium heat. Swirl frequently; foam will form, then the milk solids will brown and give a nutty aroma. When you see golden brown flecks and a toasted aroma (about 6–8 minutes), remove from heat and immediately pour into a heatproof bowl to stop cooking. Let cool until warm but not hot (about 10–15 minutes). Reserve all browned bits.

Preheat oven to 325°F (160°C). Butter and flour a 9x5-inch loaf pan or line with parchment, leaving an overhang for easy removal.

In a medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine sea salt. Set aside.

In a large mixing bowl, combine 1 1/2 cups granulated sugar and the cooled brown butter. Using a hand mixer or stand mixer on medium speed, cream the brown butter and sugar until combined and slightly aerated, about 1–2 minutes.

Add the eggs one at a time, mixing after each addition until incorporated. Scrape down the bowl as needed to ensure even mixing.

Mix in 1 tablespoon lemon zest, 2 tablespoons finely chopped fresh rosemary, 2 teaspoons vanilla extract, 1/2 cup sour cream, and 1/2 cup whole milk until smooth. Do not overmix.

With mixer on low speed, add the dry ingredients in two additions, mixing just until combined and no streaks of flour remain. Scrape the bowl and fold gently with a spatula if needed.

Pour batter into the prepared loaf pan, smooth the top, and tap the pan gently on the counter to release large air bubbles. Bake until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter, about 55–65 minutes. If the top browns too quickly, tent loosely with foil after 35–40 minutes.

Remove from oven and let cool in the pan on a wire rack for 15 minutes. Use the parchment overhang (or invert onto rack) to remove the cake and cool completely, at least another 45 minutes, before slicing. Dust lightly with 2 tablespoons confectioners' sugar if desired.

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 2 tablespoons dried chamomile flowers (or 3 tea bags). Warm over medium heat until steam rises and small bubbles form at the edges (do not boil). Remove from heat, cover, and steep for 15 minutes to infuse flavor. Strain through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Discard solids.

In a separate medium bowl, whisk together 1/2 cup granulated sugar and 4 egg yolks until pale and slightly thickened.

Reheat the infused milk-cream mixture until warm but not boiling. Slowly temper about 1/3 cup of the warm milk into the yolks while whisking continuously to raise their temperature. Then pour the tempered yolk mixture back into the saucepan with the remaining milk-cream, whisking constantly.

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil.

Remove from heat and stir in 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1/4 teaspoon fine sea salt. Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits or remaining chamomile.

Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until fully cold, at least 4 hours or overnight.

Freeze the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a lidded container and firm in the freezer for at least 2 hours before serving.

Slice the cooled pound cake into 1-inch thick slices. Preheat a heavy skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional). When the butter foams and is hot but not smoking, add the cake slices in a single layer (do not overcrowd).

Griddle the slices 1.5–2.5 minutes per side, pressing lightly with a spatula, until golden brown with crisp edges and warmed through. Transfer to a wire rack to keep crisp while you finish remaining slices.

To plate: place a warm griddled cake slice on each plate, add a generous scoop (about 1/2 cup) of lemon chamomile ice cream alongside or atop the cake. Garnish with a small sprig of fresh rosemary and a thin lemon slice. Serve immediately so the contrast between warm cake and cold ice cream is preserved.