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
Ingredients
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 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
Orange Juice – 1/4 c
Sugar – 1/4 c
To glaze one loaf (optional):
Confectioners sugar – 1 c
Orange Juice – 1 ½ tbsp.
Confectioners sugar – 1 c
Orange Juice – 1 ½ tbsp.
Directions
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 .
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 .