Orange and Rosemary Pound Cake

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  • Makes: 12 servings
  • Prep: 15 mins
  • Cool: 2 hrs
  • Bake: 45 mins to 55 mins 350°F

Orange and Rosemary Pound Cake

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Directions

  1. Preheat oven to 350 degrees F. Grease and lightly flour a 9x5x3-inch loaf pan. Set aside.
  2. 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Orange and Rosemary Pound Cake)

  • Per serving:
  • 190 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 39 mg chol. ,
  • 149 mg sodium ,
  • 30 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 3 g pro.
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