Rosemary Orange Pound Cake

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons grated orange zest
• 1 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and lightly flour a 9x5-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.