Rosemary Orange Pound Cake

Recipe by Gay Gilmore
READY IN: 1hr 30mins
YIELD: 2 loaves




  • Allow butter and eggs to stand at room temperature for 30 minutes.
  • Grease and lightly flour two 8x4x2-inch loaf pans.
  • Combine flour and baking powder.
  • Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
  • Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
  • Beat in honey.
  • Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
  • (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
  • Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
  • Pour batter into prepared pans.
  • Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans, and cool on wire racks.
  • For glaze, stir together powdered sugar and 2 teaspoons orange juice.
  • Drizzle over cakes.
  • If desired, top with rosemary sprigs.
  • Make-ahead tip: Prepare cakes as directed, except do not glaze.
  • Place in a freezer container, and freeze for up to 3 months.
  • To serve, thaw at room temperature.
  • Glaze as directed above.