Rosemary Orange Pound Cake

Rosemary Orange Pound Cake

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
dieselanne
Recipe by  dieselanne

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Review (1)

Rate This Recipe
It's A New Day
0

It's A New Day

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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