Bay Leaf Poundcake + Best Way to Clean A Messy Oven

While adding bay leaf to a cake recipe might sound odd, or the list of ingredients might seem too lengthy, I encourage you to cast both those assumptions aside. For starters, this recipe uses melted butter, a bonus which means no need for an electric mixer to cream butter and sugar. All you need are two bowls, a whisk and a loaf tin to make this cake.

The combination of bay leaves, lemon zest and local honey, result in a whisper of herbaceous, citrusy, floral flavor. It feels like summer in every bite yet all the ingredients are readily available to bake this cake year-round. This cake was inspired by David Lebovitz’s bay leaf pound cake from My Paris Kitchen with a few tweaks. Continue reading…