Rosemary Orange Pound Cake

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“Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07)”
1hr 30mins
2 loaves

Ingredients Nutrition


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

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