Rosemary Orange Pound Cake
Infused with the earthy aroma of fresh rosemary and the bright citrusy burst of orange, this Rosemary Orange Pound Cake is a luxurious twist on the classic dessert. Perfectly moist and tender, this cake balances sweet and savory flavors with finely chopped rosemary, zesty orange zest, and a splash of fresh orange juice. A hint of vanilla and a dusting of powdered sugar elevate its elegance, making it a versatile treat for brunch, tea-time, or dessert. This easy-to-make loaf uses everyday ingredients and bakes to golden perfection in just an hour, creating a show-stopping centerpiece that'll impress family and guests alike. Indulge in the warmth of this unique pound cake that mingles herbaceous and citrusy notes with every delectable slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 tablespoons orange zest (from 2 medium oranges)
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon pure vanilla extract
- 0.5 cup orange juice, freshly squeezed
- 0.25 cup whole milk
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer for about 3-4 minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then mix in the orange zest, chopped rosemary, and vanilla extract.
Lower the mixer speed to low and add the flour mixture in three additions, alternating with the orange juice and milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
Bake in the preheated oven for about 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (optional) for a decorative finish before serving.
Nutrition Facts
Calories |
4658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 633.9 g | 231% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 396.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 302 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
