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Orange Pound Cake

What  do you do  when  a  bowl full  of  oranges  is   sitting on  the   counter ??  Juice  them  perhaps  .   There are  tonnes  of   ways   to use  them  up .  This  time I decided  to   go for a    simple  elegant  treat – Orange Pound  Cake . Bursting   with   citrus flavor, this is  a  winner  all the   time . 

As a baker the bright distinctive flavor that of the orange rind and the mild tangy sweetness of the pulp provide a number of options to work with . The possibilities are end less in tarts , scones cakes , bread and cookies .

A word on pound cakes .. These have been around for centuries . The basic recipe is very versatile and over time distinctive regional variations evolved. Now a days any cake recipe that calls for a 1:1:1:1 ratio of the basic ingredients – flour , eggs , butter , sugar – is referred to as a pound cake . The pound cake recipes are easy to put together .
The recipe is for one 81/2 inch loaf but can be easily doubled to make 2 . Once cooled completely the cake can be wrapped well and be refrigerated .


Adding  the  orange  juice  and  the   zest    to the  basic  recipe takes  it up  another  notch .  It  is  very rare   to have   leftovers . The   cake itself  is  soft  and   citrus   flavored   and  pairs  well  with a   scoop of  ice cream  or   whipped  cream .  It  becomes    extra   moist  with the addition of  the  syrup  and  bursts  with  orange  goodness . The   glaze   in my opinion is   optional  but  adds  to the  visual  appeal.     

Orange Pound Cake

For the  cake 
Unsalted Butter    – 1 stick
Granulated Sugar  –  1/2 c
Eggs – 2 large
Orange Zest –  2 tbsp
AP Flour – 1  c
Baking  Powder  – 1/2 tsp
Kosher Salt  – ½  tsp
Orange Juice –  ¼ c
Vanilla extract – 1 tsp
For the   syrup 
Orange Juice – 1/4 c
Sugar  – 1/4 c
To glaze one loaf (optional):
Confectioners  sugar  – 1 c
Orange  Juice  – 1 ½  tbsp.

1. Get  ready to bake : Preheat the oven to 350 degrees. F  Prepare  one  8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. 
2. Make the  Batter : Cream the butter and  the granulated sugar  until light and fluffy.  Beat  in the eggs, one at a time,  and the orange zest and vanilla . Mix  well..3. In another  bowl, sift together the flour, baking powder, and salt.  Add the flour and orange  juice mixtures alternately to the butter and  egg  mixture , beginning and ending with the flour.  Pour the  batter  into the  prepared pan.4. Bake : Tap  the  pan on the   counter  to spread  the  batter evenly .  Bake  for  30  to  40 minutes  until a a  tooth pick inserted into the  cake  ( or cake tester ) comes out clean.5. Make  the  syrup : While  the  cake is  baking  mix the   1/4 c  sugar  with the 1/4 c of orange juice in a  non reactive pan  and  and  heat  on low  stirring  continuously  until the   sugar   dissolves . 6.  Add the  syrup : Cool  the  cakes in the  pan  for 10 minutes.  Invert into a  cooling  rack  and  gently turn  upside  down so that  the  the  top  faces  up .  Spoon  the   syrup over  it evenly .  Let it   soak  and   cool  completely .

7.  Glaze :  Combine the confectioners’ sugar and orange juice in a  and  mix  well  until  no lumps  remain. Add a  few  more drops  of  juice if the  glaze is  too thick . Pour over the top of the cake and allow the glaze to dry. .8. Decorate  with  sprinkles or  orange  segments .