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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.Step 2
Whisk flour, baking powder, and baking soda together in a bowl.Step 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.Step 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.Step 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.