Seeded Pound Cake

Makes one 8-inch loaf cake

1/2 pound (2 sticks) salted butter, at room temperature
1 cup raw sugar
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon raspberry extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
2 tablespoons caraway seeds
1 teaspoon crushed dried rosemary

Line an 8-inch loaf pan with wax paper and set aside. Heat the oven to 350 degrees. Cream the butter with the sugar until light and fluffy. Add the eggs, one at a time, mixing after each addition. Beat in the vanilla extract.Whisk together the flour, baking powder, salt, rosemary, and caraway seeds. Gradually add the dry ingredients to the butter and egg mixture, beating until combined. Pour the batter into the pan. Bake for 1 hour, or until golden on top and a tooth pick inserted in the center comes out clean. Set the pan on a cooling rack and let cool for 30 minutes. Remove the cake from the pan and let cool to room temperature before serving.