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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Grease and lightly flour a 9x5x3-inch loaf pan. Set aside.

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  • In a large bowl combine cake mix, sour cream, eggs, and water. Beat with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes. Stir in orange peel and snipped rosemary.

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  • Pour batter evenly into the prepared pan. Bake in the preheated oven for 45 to 55 minutes or until a wooden toothpick inserted near the center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. If desired, serve cake with berries and additional sour cream and garnish with fresh rosemary sprigs. Makes 12 to 14 servings.

Lemon-Poppy Seed Pound Cake:

Prepare as above, except substitute 1/2 cup lemon low-fat yogurt for the 1/2 cup sour cream and omit orange peel and rosemary. Stir 2 tablespoons poppy seeds, 1 teaspoon finely shredded lemon peel, and 2 tablespoons lemon juice into batter.

Nutrition Facts

190 calories; 7 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 39 mg cholesterol; 149 mg sodium. 30 g carbohydrates; 0 g fiber; 17 g sugar; 3 g protein;

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