Bay Leaf Pound Cake - cooking recipe

Ingredients

2 eggs
5 bay leaves plus 2 for top of cake (make sure bay leaves are fresh and fragrant)
1/2 c. milk
1 1/2 c. all-purpose flour
1/4 tsp. salt
1 stick butter, softened
3/4 c. sugar
1 tsp. baking powder

Preparation

Preheat oven to 350\u00b0.
Grease and flour a loaf pan.
Put uncracked eggs in a bowl and pour hot tap water over them.
Let stand several minutes to warm eggs gently.
Crumble 5 of the bay leaves as finely as possible; combine them with the milk in a saucepan, bringing slowly to a simmer, stirring once or twice. Remove from the heat and set aside.
Combine the flour, baking powder and salt; sift together on a piece of waxed paper or in a bowl.
Beat butter until smooth and creamy.
Continue beating as you add sugar; beat until blended.
Crack warm eggs into batter and beat about 2 minutes until very fluffy.
Sprinkle on half of the flour and beat until smooth.
Strain bay leaves out of the milk and add milk to batter.
Mix well.
Add remaining flour; beat until smooth.
Spread evenly into loaf pan.
Place remaining two bay leaves on top of cake.
Bake 40 to 50 minutes.
Cool completely on a rack.