Not too sweet yet full of bold citrusy and herbaceous flavor with a bitters-laced whipped cream on top, this cake is the perfect showcase for Sother Teague's Driftwood Bitters and complement to his Ash and Elm cocktail from Shaker & Spoon's Shift Drinks: Reposado Remix Box. 

INGREDIENTS

2 tablespoons lemon zest, about 3 lemons
2 tablespoons fresh lemon juice, about 1.5 lemons
½ cup butter, room temperature
1 cup sugar
3 eggs
½ cup sour cream
1 ½ cups flour
¼ teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon plus 1 teaspoon fresh rosemary, finely chopped

FOR THE WHIPPED CREAM

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
8-10 dashes of Sother's Driftwood Bitters

INSTRUCTIONS

Preheat oven to 325°F.

1. Grease and flour your loaf pan.

2. Whisk flour, baking powder, baking soda, and lemon zest in a bowl and set aside.

3. Cream together butter and sugar in a stand mixer and beat on medium speed for 5 mins.

4. Add lemon juice, rosemary, and eggs and mix until fully combined.

5. Continuing to mix on a low setting, add flour mixture and sour cream alternating a bit of each at a time until just combined. Careful not to over mix. 

6. Pour the batter into an even layer in your loaf pan and bake for about 1 hour or until a toothpick comes out clean.

7. Allow to cool for 20 mins before removing from pan.

8. Top with the bitters whipped cream and enjoy!

FOR THE WHIPPED CREAM

**Pre-chill a bowl in the fridge or freezer for 15 mins ahead of time for fluffier whipped cream

1. Add cream and bitters to a stand mixer fitted with the whisk paddle and whip on medium speed for about 2 minutes until it just starts to thicken

2. Add powdered sugar and whip another 2-3 minutes or just until stiff peaks form

 

Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!