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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1 1/2 cups
grated orange zest
chopped fresh rosemary
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Orange Pound Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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