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.
Ingredients
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1-3/4 cups (3-1/2 sticks) unsalted butter, softened
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2-3/4 cups granulated sugar
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8 eggs
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1 teaspoon orange extract
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2 teaspoons grated orange rind
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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3/4 cup fresh orange juice (from 3 oranges)
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Drizzle:
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3/4 cup confectioners' sugar
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1 tablespoon orange juice plus 1 teaspoon water
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.
5.
Drizzle: In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.
Nutrition information
Calories 306, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 107 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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