Orange Glazed Pound Cake
Why this Orange Glazed Pound Cake works
This Orange Glazed Pound Cake is a delightful dessert that is perfect for any occasion. Its moist texture and bright citrus flavor make it a favorite among cake lovers. The glaze adds an extra layer of sweetness, turning an ordinary cake into a showstopper. Whether you’re hosting a gathering or just treating yourself, this cake is sure to impress.
How to make Orange Glazed Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 2 oranges
- Juice of 1 orange
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Mix in the orange zest and juice until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.
- For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake before serving.
How to serve Orange Glazed Pound Cake
Serve this delicious pound cake as a sweet treat with tea or coffee. You can also pair it with fresh berries and whipped cream for a delightful dessert. It’s perfect for birthdays, brunches, or just as a tasty evening snack.
How to store Orange Glazed Pound Cake
To store your Orange Glazed Pound Cake, keep it in an airtight container at room temperature. It will stay fresh for up to four days. If you’d like to extend its shelf life, you can freeze it. Wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to three months.
Tips to make Orange Glazed Pound Cake
- Make sure your butter is at room temperature for the best mixing results.
- Don’t skip the orange zest; it adds a wonderful flavor to the cake.
- For an even more intense orange flavor, you can increase the amount of orange juice in the glaze.
Variation
You can try adding chopped nuts or dried fruit to the batter for extra texture. Lemon or lime zest can also be substituted for orange for a different citrus twist.
FAQs
Q: Can I use a different type of flour?
A: Yes, you can use cake flour for a lighter texture or almond flour for a gluten-free option, but adjustments in measurements may be needed.
Q: How can I tell when the cake is done?
A: A toothpick or cake tester inserted into the center of the cake should come out clean when the cake is fully baked.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes better the next day as the flavors have time to meld. Just store it properly to keep it fresh!
Orange Glazed Pound Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- Zest of 2 oranges
- Juice of 1 orange
Glaze Ingredients
- 1 cup powdered sugar for glaze
- 2 tablespoons orange juice for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Mix in the orange zest and juice until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack.
Glazing
- For the glaze, whisk together the powdered sugar and orange juice until smooth.
- Drizzle over the cooled cake before serving.
