Rosemary Orange Pound Cake

Here's a recipe from Madeline Wajda of Willow Pond Farm. Just a bit of chopped rosemary adds unexpected flavor and fragrance to a traditional orange pound cake, rich with butter and sour cream.


1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup butter, at room temperature
1 cup sugar
1/2 teaspoon orange extract
3 eggs
1/2 cup sour cream
1 1/4 teaspoons grated orange peel
1 teaspoon finely chopped fresh rosemary


Preheat oven to 325 degrees. In a bowl, mix together flour, baking powder and baking soda. In a separate bowl, beat butter with an electric mixer for about 30 seconds. Gradually add sugar and beat until light and fluffy. Add orange extract. Beat in the eggs one at a time, beating for approximately one minute after adding each egg. Add dry ingredients and sour cream alternately, mixing on medium speed after each addition until just combined. Stir in orange peel and rosemary. Pour batter into 1 standard-sized loaf pan or 3 smaller, gift-sized, greased and lightly floured loaf pans. Bake for 60 to 75 minutes (for large pan) or 30 minutes (for small pans) or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack. Cool for 10 minutes before removing from pan.

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