Search thousands of recipes reviewed by home cooks like you.

Rosemary Orange Pound Cake

Rosemary Orange Pound Cake

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
dieselanne

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Add to list

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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

It's A New Day
0

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.

More reviews

Similar recipes

ADVERTISEMENT