Rosemary Orange Pound Cake


  • 1/4 cup Sue Bee® Honey
  • 1 cup butter
  • 1 cup powdered sugar
  • 2 teaspoons orange juice
  • 2 teaspoons orange juice
  • 1/4 teaspoon orange extract
  • 1 tablespoon snipped fresh rosemary
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 cups sifted cake flour
  • 4-5 eggs
  • fresh rosemary


  • Allow butter and eggs to stand at room temperature for 30 minutes.
  • Grease and lightly flour two 8x4x2 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 Sue Bee® 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 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.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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