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Rosemary Orange Pound Cake

Rated as 3 out of 5 Stars
0

"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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Ingredients

1 h 45 m servings 344
Original recipe yields 8 servings

Directions

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  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.

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.

Nutrition Facts


Per Serving: 344 calories; 16.6 43.9 5.4 107 151 Full nutrition

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Reviews

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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...