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

by 48  people

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  • 1 3/4  cups 
    (3 1/2 sticks) unsalted butter, softened
  • 2 3/4  cups 
    granulated sugar
  • 8   
  • 1   teaspoon 
    orange extract
  • 2   teaspoons 
    grated orange rind
  • 3   cups 
    all-purpose flour
  • 1   tablespoon 
    baking powder
  • 1   teaspoon 
  • 3/4  cup 
    fresh orange juice (from 3 oranges)
  • 3/4  cup 
    confectioners' sugar
  • 1   tablespoon 
    orange juice plus 1 teaspoon water
Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.
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.
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.
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.

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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