Rosemary Orange Pound Cake Recipe - Allrecipes.com
Rosemary Orange Pound Cake Recipe
  • READY IN hrs

Rosemary Orange Pound Cake

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 45 mins

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.
ADVERTISEMENT

Reviews More Reviews

Apr 08, 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.

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 151 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

How to Make Angel Food Cake

Watch how to make this decadent-tasting but actually fat-free cake.

Perfect Flourless Orange Cake

This light, moist orange cake has complex flavors and is completely flourless.

Gingerbread Cake with Lemon Glaze

See how to make an incredibly easy, entirely essential holiday classic.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States