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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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

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

344 calories; protein 5.4g 11% DV; carbohydrates 43.9g 14% DV; fat 16.6g 26% DV; cholesterol 106.6mg 36% DV; sodium 151mg 6% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/08/2014
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. Read More