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Sunday, May 22, 2016

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 white 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.

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