This time of year, I always look out on our back deck to the pots of herbs I planted and think “Woah. We need to use these herbs.” Our rosemary, basil, and lavender plants all tripled in size while we were in Florida. Oh, I didn’t tell you we went to Florida? That’s because I had no clue we were going! For my 30th birthday, Neil whisked me away on a surprise trip to our favorite place: Seaside. My family has been vacationing there since I was about 4, Neil and I had our honeymoon there, and we just love everything about it. White sandy beaches, crystal clear water, oysters galore, and no need to drive while we’re there. If you’ve seen “The Truman Show,” they filmed in Seaside.

Anyhow, my lovely mother watered our flowers and herbs while we were gone and we came home to herbs that were ready to be used! I love the flavor combination of rosemary and lemon, but honestly if overused I think rosemary can come across a little too strong, especially in desserts. I like the amount we went with for this recipe. These cookies are chewy, buttery, and the lemon frosting (side note: do you call it “frosting” or “icing”? please comment below…) adds a nice punch of sweet, tangy flavor. These cookies are perfect to serve alongside an icy beverage while you sit on the back deck and reminisce about vacation (update: they’re also delicious with a cup of coffee in the morning).

Ingredients:

For the Cookies:

2 sticks butter, softened

2 cups sugar

1 egg

1 tablespoon vanilla

2.5 cups all-purpose flour

2 tablespoons fresh rosemary leaves, chopped

1/2 teaspoon fine kosher salt

For the Icing:

2 cups powdered sugar

2 lemons, juiced

2 tablespoons water

Preparation:

In a large bowl, cream butter and sugar together until fluffy. Add the egg and vanilla and continue to mix. Add flour, rosemary, and salt. Mix until all ingredients are well combined.

Halve the dough and form two large discs. Cover each disc in plastic wrap and refrigerate for an hour.

Preheat oven to 375°. Remove one disc from the refrigerator and place on a floured surface. Lightly flour a rolling pin and roll dough to 1/2″-3/4″ thick. Cut cookies with a 3-4″ round cookie cutter. Work quickly, while dough is still chilled. Place cookies on a sheet pan lined with parchment paper. Bake for 13-15 minutes, until the edges are just about to turn golden. Remove from the oven and place on a wire rack to cool. Repeat with remaining dough.

As cookies are cooling, make the icing. Whisk together the powdered sugar and lemon juice. If desired consistency is not achieved, add water 1 tablespoon at a time. Ours was perfect with the juice plus 2 tablespoons of water. While cookies are still warm, dunk the top of each cookie in the icing and shake to let some of the icing drip back down into the bowl. Place on a plate and serve.

Store cookies in an airtight container for up to one week.

I have my dream job. Some of you already know this, but I’m am a board certified music therapist working in the public school system here in St. Louis with students who have special needs. Although the school year is wrapping up for me, I am looking forward to summer break. I plan to do the following (hold me to these people): go to the pool, go to Florida, get better at food photography, spend more time on the blog, learn bass guitar, learn ukulele, go to the pool, repeat.

Anyhow, with all the business the end of the year brings, it’s important not to let the growing to-do list bog you down, and find ways to practice self-care. For me, self-care equals cooking (lucky you) and blogging about it. So, after a very busy Tuesday, I came home, put my bag down, and put my apron on.

This pound cake is deeeeeense, but I like it. If you’re looking for a light and fluffy cake, look elsewhere. We’re talkin’ two sticks of butter, six eggs, thick icing, and berries bursting with summer flavor. We seem to always have leftover berries that don’t get eaten quite fast enough, and this is a great recipe to use them.

For those of you currently in school or who work for a school, you got this! Finish the year strong and celebrate your achievements with a big ol’ slice of this cake. You deserve it.

Mixed Berry Pound Cake with Lemon Frosting

Prep Time: 30 min. Cook Time: 70 min.

Ingredients:

For the Cake: 

2 sticks butter, softened

2.5 cups sugar

2.5 cups + 2 tablespoons flour

2 lemons, juiced and zested

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup milk

6 eggs

2 cups mixed berries, roughly chopped

For the Frosting:

3 cups powdered sugar

4 tablespoons milk

1 lemon, juiced

1 teaspoon vanilla extract

Preparation:

Preheat oven to 350°. Butter a bundt pan very well (get every nook and cranny!) and set aside. Combine 2.5 cups flour, baking soda, and salt together in a bowl and set aside. In the bowl of an electric mixer, cream the butter and sugar together until fluffy. Add the eggs, vanilla, lemon zest, lemon juice, and milk and continue to mix.

Add the dry ingredients to the wet and mix on low until well combined. Using a spatula, fold in the berries. Pour batter in the bundt pan and spread evenly. Bake for 60-70 minutes or until a knife inserted in the cake comes out clean.

Cool for at least 30 minutes in the pan, then flip the bundt over onto a cooling rack and cool the rest of the way (this could take an hour).

To make the frosting, whisk all frosting ingredients using an electric mixer until fluffy, scraping down the sides as needed. Generously spread frosting over cooled cake. Enjoy!