Orange Pound Cake
Description
This pound cake will tantalize your taste buds for sure. It's flavored with freshly squeezed orange juice and grated orange rind. It's soft and fluffy, which makes it so good!
Ingredients
1 3/4 c. (3 1/2 sticks) unsalted butter, softened
2 3/4 c. granulated sugar
8 eggs
1 t. orange extract
2 t. grated orange rind/zest
3 c. all-purpose flour
1 T. baking powder
1 t. salt
3/4 c. freshly squeezed orange juice from about 3 oranges
Drizzle:
3/4 c. powdered sugar
1T. freshly squeezed orange juice plus 1 t. water
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan. Tap out excess flour.
Beat butter in a bowl until creamy; gradually beat in sugar until fluffy, scraping down bowl. Add eggs, 1 at a time; beat in extract and orange rind.
Combine flour, baking powder and salt in a 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 the prepared pan.
Bake for 35 minutes; lower heat to 300 degrees; bake 45 - 50 minutes more or until toothpick comes out clean. Cool in pan on a rack for 15 minutes; turn cake out on rack; cool completely.
Drizzle:
In a bowl, whisk powdered sugar and thinned out juice until smooth.
Drizzle over the cooled cake; let dry.
Slice and serve.
24 servings.