Rosemary olive oil and lemon give this pound cake a savory, citrusy edge. The crumb is rich enough to serve plain, though a handful of berries makes it feel right at home on a dessert plate. Cut an extra slice if there’s coffee on the table.

I N G R E D I E N T S :

• 1 cup any Rocky Mountain Rosemary Infused Extra Virgin Olive Oil
• 1 1/2 cups all-purpose flour or gluten-free flour
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup milk
• zest and juice of 1 lemon
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)

I N S T R U C T I O N S :

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Beat eggs and sugar together until thick and pale. Slowly incorporate the Rosemary Olive Oil, then mix in the lemon zest, lemon juice, and chopped rosemary.
3. Sift together flour, baking powder, and salt; gently fold into the wet mixture.
4. Stir in milk to achieve a smooth consistency and pour batter into the pan.
5. Bake for 50–55 minutes until a toothpick inserted in the center comes out clean.
6. Cool before slicing—each bite offers a surprising blend of herbaceous and sweet notes.