orange pound cake

This dense, fine-textured pound cake is so rich and buttery that all you need to frost it with is a drizzle of orange icing.

Recipe from Family Circle
Ingredients
  • 1 3/4  cups (3 1/2 sticks) unsalted butter, softened
  • 2 3/4  cups granulated sugar
  • 8   eggs
  • 1   teaspoon orange extract
  • 2   teaspoons grated orange rind
  • 3   cups all-purpose flour
  • 1   tablespoon baking powder
  • 1   teaspoon salt
  • 3/4  cup fresh orange juice (from 3 oranges)
Drizzle:
  • 3/4  cup confectioners' sugar
  • 1   tablespoon orange juice plus 1 teaspoon water
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Directions
1. 
Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.
2. 
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.
3. 
Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
4. 
Bake at 350 F for 35 minutes. Lower heat to 300 F. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
Drizzle:
1. 
In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

nutrition information

Per Serving: cal. (kcal) 306, Fat, total (g) 15, chol. (mg) 107, sat. fat (g) 9, carb. (g) 39, pro. (g) 4, sodium (mg) 170, Percent Daily Values are based on a 2,000 calorie diet
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