Ingredients for Rosemary Orange Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- Cake Flour
- 3 teaspoons baking powder
- 1 ¾ cups granulated sugar
- ¼ cup honey
- Fresh Rosemary
- Orange Extract
- ¼ cup fresh orange juice
- 1 cup powdered sugar, for glaze
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How to Make Rosemary Orange Pound Cake
- Allow butter and eggs to stand at room temperature for at least 30 minutes.
- Preheat oven to 325°F (160°C). Grease and lightly flour two 8x4x2-inch loaf pans.
- In a medium bowl, whisk together flour and baking powder. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium-high speed for 6-8 minutes, until light and fluffy.
- Beat in the honey until well combined.
- Add the eggs one at a time, beating on low speed after each addition until incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the snipped rosemary, orange flower water (or extract), orange peel, and orange juice.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the glaze by whisking together the powdered sugar and orange juice until smooth. Add more orange juice if necessary to achieve desired consistency.
- Once the cakes are completely cool, drizzle the glaze over the top.
- Garnish with fresh rosemary sprigs (optional).
- **Make-Ahead Instructions:** Wrap cooled cakes tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then bring to room temperature and drizzle with glaze before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
30g
Carbs
10g
