Lemon RosemaRy Pound Cake

1 c. unsalted butter, softened 2D c. sugar 4 eggs

E c. sour cream 1 t. vanilla Zest of 2 lemons

D c. lemon juice 1A t. minced rosemary sprigs 2A c. flour A t. salt A t. baking powder A t. baking soda

Preheat oven to 350 degrees. Lightly grease two 8A-by-4A-inch loaf pans and line the bottom of each with a rectangle of parchment paper. Alternatively, cut two parchment slings, 8 inches wide and 20 inches long. Insert them into the loaf pans allowing a couple of inches to hang over the long edges of the pans. Press until the parchment adheres to the grease, then crease the paper along the top of the long edges.

In the bowl of a stand mixer or with a hand mixer, cream the butter and sugar until light in color and fluffy. Add the eggs one at a time until blended, then mix in the sour cream, vanilla, lemon zest and juice, and the minced rosemary. This wet mixture may separate if some ingredients are cold. Don’t worry, they will all come back together with the dry ingredients.

Whisk the dry ingredients together in a separate bowl. Add half of the dry ingredients to the wet and mix on low until just combined, then add the remaining half of the dry ingredients. Mix until no flour is visible.

Transfer equal amounts of the batter to the prepared loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the loaf pans for 20 to 30 minutes, then turn them out onto a cooling rack, or lift them out by grabbing the sides of the parchment sling. Cool before slicing or freezing for later. This bread freezes very well for up to three months if wrapped in at least two layers of plastic wrap.

schedule was nonstop,” Asaro said. “Now I make time for breaks. I work more efficiently so I can get out early to feed Lucia her last bottle. That's pure joy to me.”

Each chef also shared some recipes for baby food to make at home. Of course, always check with a pediatrician before making any changes to your child's diet.