Rosemary Loaf Cake
344 g all purpose flour
125 g cake flour
1 tbsp baking powder
1 tsp salt
226 g butter, soft
506 g caster sugar
45 g rosemary, fresh and finely chopped
1 1/2 tsp vanilla extract
3 eggs +1 egg white
236 ml whole milk
*will yield 2 loaves
Oven 350F. Butter and flour two 4 1/2 x 8 1/2 loaf pans.
Sift both flours, baking powder and salt together into a bowl. Set aside.
Combine butter, sugar, rosemary and vanilla in the bowl of a mixer. Beat until very light and fluffy, 5 minutes.
Add in the eggs and white one at a time.
Mix in half the flour mix, then half the milk. Add in the remaining flour then the final milk. Mix only until combined.
Divide evenly into prepared pans.
Bake for 40-50 minutes until center is completely set.
Ady Greatsword Empire Kitchen Recipes,,