a lovely pound cake with a light texture and flavor. The perfect balance of citrus and herbs makes this snack delicious with milk or coffee.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons grated orange zest
- 1 teaspoon chopped fresh rosemary
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9×5-inch loaf pan.
- Whisk flour, baking powder, and baking soda together in a bowl.
- 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.
- 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.
- 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.
- I set my oven to 340 degrees F (171 degrees C) because we have such high humidity and it came out perfect in exactly 60 minutes.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 151 mg |
| Sugars | 25 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor is delicious. I did increase the orange zest and rosemary so it wouldn’t be as subtle. However, it failed to cook completely even after increasing the time. Not sure what the issue was.
I used Splenda/Sugar blend so that diabetic husband could enjoy this too. I also used lime zest instead of orange simply because it is what I had on hand. I think a 9×5 pan is entirely too big for this recipe. It would do better in a smaller loaf pan or possibly mini loaves. Because of the minimal amount of leavening, it raised very little and therefore was a thin pound cake loaf. I tasted this while still warm and really only got a sweet citrus flavor, no rosemary. I did use fresh rosemary. Uncertain whether I would make this again.