orange pound cake
Recipe from Family Circle

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.


orange pound cake

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Ingredients
  • 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
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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.
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
Per serving: 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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