Teresa's Recipes
Enhanced Orange Pound Cake
Indulge in this delightful Orange Pound Cake, a citrusy masterpiece that captivates with its moist texture and aromatic flavor. Perfectly balanced with a rich orange glaze, this cake is a tribute to sunny days and zestful moments. The origins of pound cake date back to the 1700s, where the name came from the traditional recipe consisting of a pound each of butter, sugar, eggs, and flour. Over time, variations have emerged, and this orange-infused version adds a refreshing twist that is sure to please any palate.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 cup, softened Unsalted butter
- 3 large Eggs
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/2 cup Fresh orange juice
- 2 tablespoons Orange zest
- 1 cup (for glaze) Powdered sugar
- 2-4 tablespoons (for glaze) Fresh orange juice
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 15g
- Carbs: 44g
- Protein: 4g
- Sodium: 180mg
- Sugar: 30g
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh orange juice and vanilla extract. Mix until just combined—avoid overmixing.
- Gently fold in the fresh orange zest, allowing the vibrant citrus flavor to shine through.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and enough fresh orange juice (start with 2 tablespoons) until you achieve a thick, pourable consistency. Add more orange juice as needed.
- Once the cake has cooled completely, drizzle the orange glaze generously over the top.
- Slice, serve, and enjoy the vibrant flavors of this delightful Orange Pound Cake!