Rosemary Orange Pound Cake Recipe

Name: Rosemary Orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/2 cup butter, softened; 1 cup white sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup sour cream; 2 teaspoons grated orange zest; 1 teaspoon chopped fresh rosemary

Servings: persons

1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
2 teaspoons grated orange zest
1 teaspoon chopped fresh rosemary

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.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/2 cup butter, softened, and more.

Yes, Rosemary Orange Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Orange Pound Cake

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