Rosemary Orange Pound Cake Recipe
🕒 Cook Time: 45 minutes
🕒 Prep Time: 45 minutes
🕒 Total Time: 1 hour 30 minutes
🥧 Recipe Category: Dessert
🏷️ Keywords: Fruit, Spring, Summer, Winter, For Large Groups, Oven, < 4 Hours
👨🍳 Servings: 20
📦 Yield: 2 loaves
Description
Indulge in the delightful fusion of citrusy orange and aromatic rosemary with this moist and flavorful pound cake. Perfect for any season, this cake can be made ahead and frozen for up to 3 months, making it a convenient treat to have on hand for unexpected guests or special occasions.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 4-5 | Eggs |
| 2 cups | Cake flour |
| 1 tbsp | Baking powder |
| 1 cup | Sugar |
| 1/4 cup | Honey |
| 1 tbsp | Fresh rosemary |
| 1/4 tsp | Dried rosemary |
| 2 cups | Powdered sugar |
| 2 tbsp | Orange juice |
| 1 tbsp | Orange peel, grated |
| 1 tsp | Orange flower water or extract |
Instructions
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Prepare Ingredients: Allow the butter and eggs to stand at room temperature for 30 minutes to ensure even mixing. Preheat your oven to 325°F (165°C). Grease and lightly flour two 8x4x2-inch loaf pans.
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Combine Dry Ingredients: In a mixing bowl, sift together the cake flour and baking powder. Set aside for later use.
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Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for about 30 seconds or until it becomes creamy and smooth. Gradually add the sugar, about 2 tablespoons at a time, beating on medium speed for approximately 6 minutes or until the mixture turns light and fluffy.
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Incorporate Honey and Eggs: Beat in the honey until well combined. Add the eggs, one at a time, beating on low to medium speed for 1 minute after each addition. Scrape down the sides of the bowl frequently. Don’t worry if the batter looks slightly curdled; it will come together once you add the flour.
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Add Dry Ingredients: Gradually add the sifted flour mixture to the wet ingredients, beating on low speed just until everything is well combined. Avoid overmixing, as this can result in a tough cake.
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Add Flavorings: Gently stir in the snipped or crushed fresh rosemary, orange flower water or extract, grated orange peel, and orange juice until evenly distributed throughout the batter.
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Bake: Pour the batter into the prepared loaf pans, spreading it out evenly. Place the pans in the preheated oven and bake for about 45 minutes or until a wooden toothpick inserted into the centers comes out clean.
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Cool: Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer them to wire racks to cool completely.
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Prepare Glaze: In a small bowl, stir together the powdered sugar and 2 teaspoons of orange juice until you achieve a smooth and pourable consistency.
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Glaze and Garnish: Drizzle the prepared glaze over the cooled cakes. For an extra touch of elegance, you can top the cakes with fresh rosemary sprigs.
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Make-Ahead Tip: If you’re planning to prepare these cakes in advance, follow all the steps except for glazing. Once the cakes have cooled completely, wrap them tightly in plastic wrap and aluminum foil, or place them in airtight freezer containers. Store them in the freezer for up to 3 months.
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Serve: When ready to serve, thaw the cakes at room temperature. Once thawed, glaze them as directed above, and enjoy!
This Rosemary Orange Pound Cake is sure to become a favorite for any occasion, with its delightful aroma and moist, flavorful texture. Whether served as a dessert for a special gathering or enjoyed with a cup of tea on a cozy afternoon, this cake is sure to impress!
