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

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.