This month's Bundt Bakers is being hosted by June of How to Philosophize with Cake. Junes blog is subtitled "A blog about cake, writing, life and all things sweet". I love that philosophy and if you hop on over to June's blog, I'm sure you will enjoy reading all of her "sweet" posts.
So with a name like that, you would think June would pick a "sweet" theme for our Bundt Cakes this month wouldn't you? Nope....June decided to challenge us by choosing weird flavor combinations. She asked that they be "Strange but Good". Hmmmmmm.....I really had to put my thinking cap on for this one.
I thought of all the cakes I have eaten over the years and none of them really fit into this category. I started thinking about flavors that I liked that could be used in a cake and thought of Rosemary (since I happened to have some in my refrigerator). I punched in a search for cakes containing Rosemary and found on by Betty Crocker that I adapted to fit this theme.
When adapting the recipe I should have made it 1 1/2 times the size given so that it filled up the Bundt pan. As it is, I should have cooked the cake for 5-10 minutes less. It wasn't burnt but it was a little crisp. I have lowered the cooking time in the recipe I am sharing.
The most fun was watching my family and friends grab a piece of this cake and take a bite. Nobody really expects to get hit with Rosemary when taking a bite of cake and they all looked quite surprised. Then they took a second bite and a smile would come to their face because while it strange it was also good. Great theme June. Thanks.
Lemon Rosemary Pound Cake
slightly adapted from Betty Crocker
1 1/4 c. sugar
3/4 c. butter, softened
1 T. fresh Rosemary leaves, finely chopped
Grated Peel and Juice from 1/2 a lemon
1 t. vanilla
2 c. flour
1 c. whipping cream
Powdered sugar for sprinkling
In large bowl of stand mixer fitted with paddle attachment, cream together the butter, sugar, rosemary, lemon peel, vanilla and eggs. Once combined, raise mixing level and beat at high speed for 5 minutes. Add the cream to the lemon juice and let set to sour the cream. Reduce speed to low and add flour alternately with the soured cream, beating just until smooth.
Pour into a Bundt Pan that has been treated with baking spray and bake for 40-45 minutes or until a skewer inserted removes cleanly.
Cool completely before sprinkling with powdered sugar. Print Recipe
Ready for some more Strange but Good Combos?
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- Black Pepper and Red Wine Bundt Cake by Passion Kneaded
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- Chocolate Banana Bacon Bundt Cake by The Freshman Cook
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- Coconut and Rose Syrup Bundt Cake by I Camp In My Kitchen
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- Dark Chocolate Stout Bundt by Living the Gourmet
- Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
- Lemon Rosemary Bundt by A Day in the Life on the Farm
- Lovely Fields Bundt Cake by Los Chatos Chefs
- Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
- Olive Oil Rosemary Bundt Cake by Tartacadabra
- Orange Bourbon Rosemary Bundt Cake by The Spiced Life
- Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
- Six Flavor Bundt by Making Miracles
- Sweet Potato and Marshmallow Bundt by Jane's Adventures in Dinner
- Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake
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