Rosemary Orange Pound Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 344 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• ½ cup sour cream
• ⅛ teaspoon baking soda
• 3 large eggs
• 2 teaspoons grated orange zest
• 1 teaspoon chopped fresh rosemary

Recipe Instructions

Step 1

Whisk flour, baking powder, and baking soda together in a bowl.

Step 2

Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.

Step 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.

Step 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.

Step 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.