Name: Rosemary Orange Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour - 1 ½ cups; Baking powder - ¼ teaspoon; Baking soda - ⅛ teaspoon; Butter, softened - ½ cup; White sugar - 1 cup; Vanilla extract - 1 teaspoon; Large eggs - 3; Sour cream - ½ cup; Grated orange zest - 2 teaspoons; Chopped fresh rosemary - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Orange Pound Cake

1. All-purpose flour - 1 ½ cups

2. Baking powder - ¼ teaspoon

3. Baking soda - ⅛ teaspoon

4. Butter, softened - ½ cup

5. White sugar - 1 cup

6. Vanilla extract - 1 teaspoon

7. Large eggs - 3

8. Sour cream - ½ cup

9. Grated orange zest - 2 teaspoons

10. Chopped fresh rosemary - 1 teaspoon

How to cook deliciously - Rosemary Orange Pound Cake

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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.