Rosemary Orange Pound Cake
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.
- Serves: 8 persons
- 1½ cups all-purpose flour
- ¼teaspoon baking powder
- ⅛teaspoon baking soda
- ½cup butter, softened
- 1cup white sugar
- 1teaspoon vanilla extract
- 3large eggs
- ½cup sour cream
- 2teaspoons grated orange zest
- 1teaspoon chopped fresh rosemary
Step 1Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
Step 2Whisk flour, baking powder, and baking soda together in a bowl.
Step 3Beat 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.
Step 4Beat 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.
Step 5Bake 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.