Rosemary Orange Pound Cake
Description
Rosemary orange pound cake is the perfect combination of citrus and herbs and will impress everyone at brunch or during the holiday season.
Ingredients
•
1 1/2 cups all-purpose flour
•
1/4 teaspoon baking powder
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1/8 teaspoon baking soda
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1/2 cup butter, softened
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1 cup white sugar
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1 teaspoon vanilla extract
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3 large eggs
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1/2 cup sour cream
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2 teaspoons grated orange zest
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1 teaspoon chopped fresh rosemary
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan.
2
Whisk flour, baking powder, and baking soda together in a bowl.
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.
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.
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.