Rosemary Orange Pound Cake

Rosemary Orange Pound Cake

1
dieselanne 0

"A delicious pound cake that is not too heavy in taste or texture. The combination of citrus and herbs is just right and it goes great dipped in milk or coffee."

Ingredients 1 h 45 m {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
  2. Whisk flour, baking powder, and baking soda together in a bowl.
  3. Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
  4. Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Tips & Tricks
Best Mug Cake (Paleo)

See what makes this chocolate mug cake paleo-friendlier.

Chocolate Lava Cake

Make rich and impressive single-serving chocolate cakes.

Footnotes

  • Cook's Note:
  • I set my oven to 340 degrees F (171 degrees C) because we have such high humidity and it came out perfect in exactly 60 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
It's A New Day
4/8/2014

I used Splenda/Sugar blend so that diabetic husband could enjoy this too. I also used lime zest instead of orange simply because it is what I had on hand. I think a 9x5 pan is entirely too big for this recipe. It would do better in a smaller loaf pan or possibly mini loaves. Because of the minimal amount of leavening, it raised very little and therefore was a thin pound cake loaf. I tasted this while still warm and really only got a sweet citrus flavor, no rosemary. I did use fresh rosemary. Uncertain whether I would make this again.