buttermilk rosemary pound cake

Tough Day Buttermilk Rosemary Pound Cake

Little is 8 months old. He has slept through the night three times. In February. Most nights I get an ok amount of sleep. Last night was not one of them.

Little with pan and a wooden spoon

He has been teething for a year. Never mind he isn’t a year old. He has been teething for a year. I promise.

So, I’m tired. Out of patience. And outside it looks like this.

Kitchen window to garden

Yes, I live in Oregon and I KNOW it rains a lot here but it is May (almost June!) and we had a week of 75+ degree weather at the beginning of the month. I was happy about the rain at first. As you can see through the window that is my garden. My garden is loving the rain. I loved the rain. Now I want my sunshine back.

Tired and cranky and so over the weather. Also I think I should have indulged in a second latte instead of tea.

Bah humbug.

While counting down the minutes to nap time today I gave up. I let Little crawl all over the dining room and kitchen keeping an eye on him while I threw this together. The fact that I only had 1/2 cup of buttermilk didn’t deter me. I simply added a 1/2 cup of regular milk and a teaspoon and a half of lemon juice. Eh. That will do, I figured.

buttermilk rosemary pound cake (batter)

So now I have cake. And it is delicious. A far cry from yesterday’s whole wheat vegan yumminess, this is packed with all the things you shouldn’t eat but certainly make up for teething babies, lack of sleep, and not enough coffee.

Go make this. It comes together in a flash, requires no thinking whatsoever, and is guaranteed to improve your day.

buttermilk rosemary pound cake

Rosemary Buttermilk Pound Cake

3 Cups of all-purpose flour
1/4 Teaspoon of baking soda
1/2 Teaspoon of salt
1 Cup of butter
3 Cups of white sugar
6 Eggs
3 Teaspoons of fresh lemon juice
1 TBSP of fresh rosemary, chopped
1 Teaspoon of vanilla extract
1 Cup of buttermilk (1 cup milk minus 1 tablespoon plus 1 tablespoon lemon juice can substitute here).


Preheat oven to 325° F. Butter a 9-inch or 10-inch loaf pan. Whisk together the flour, baking soda, and salt. In a large bowl, beat butter with sugar till light and fluffy (2 minutes). Mix in the eggs, one at time, mixing well and scraping bowl well after each addition. Stir in the lemon juice, vanilla extract and chopped rosemary. Gently mix in flour mixture alternately with the buttermilk. Begin and end with wet ingredients. Do not overmix. Pour batter into the prepared pan. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan, it is done. You can test with a toothpick to make sure it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

buttermilk rosemary pound cake

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