ORANGE POUND CAKE
Steps:
- Grease a 1 pound loaf pan and preheat oven to 300°F.
- In a large mixing bowl or stand mixer, beat butter until light in color and fluffy (about 3 minutes).
- Gradually incorporate sugar.
- Add eggs one at a time on low. Scrape the bowl down, if needed.
- Alternate adding flour and milk until just incorporated. Add orange zest.
- Pour batter into loaf pan. Bake 1 hour 20 minutes or until a toothpick in the center comes out clean.
- Allow cake to cool on wire rack. Invert to release.
Nutrition Facts : Calories 676 kcal, Carbohydrate 68 g, Protein 3 g, Fat 45 g, SaturatedFat 28 g, TransFat 2 g, Cholesterol 172 mg, Sodium 414 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
THE BEST ORANGE POUND CAKE WITH GLAZE
This orange pound cake is rich, buttery, and moist! It's full of orange flavor from orange zest & juice and it's covered in an citrusy orange glaze!
Provided by Jamie
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
- Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
- Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
- Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
- Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
- Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition Facts : Calories 260 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 22 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ORANGE POUND CAKE
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g
FRESH ORANGE POUND CAKE WITH ORANGE GLAZE
This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03) posted at the request of a zaar member.
Provided by Caryn
Categories Dessert
Time 45m
Yield 24 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
- In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
- Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
- Add the orange zest and vanilla.
- Add the flour and salt, 1/2 cup at a time until the batter is smooth.
- Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
- Remove from the oven and cool slightly.
- Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioner's sugar and orange juice together.
- Whisk until smooth.
- Place the wire racks over a baking sheet, lined with parchment paper.
- Drizzle the glaze over each cake.
- Sprinkle the top of each cake with the almonds.
- Cool the cakes at room temperature.
- Place the cakes on a serving platter and serve.
Nutrition Facts : Calories 610, Fat 29.9, SaturatedFat 15.9, Cholesterol 192.5, Sodium 330.2, Carbohydrate 81.2, Fiber 2.7, Sugar 60.2, Protein 7.3
More about "fresh orange pound cakes with an orange glaze recipes"
ORANGE POUND CAKE WITH ORANGE GLAZE
From wornslapout.com
4.8/5 (4)Category DessertCuisine AmericanTotal Time 55 mins
- Heat the oven to 350˚F. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and line bottoms with parchment paper.
- In the bowl of a stand mixer, cream butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes. Beat in eggs and orange zest.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter. Divide batter evenly between the loaf pans. Wiggle loaf pans to make sure batter is settled and smooth on top. Bake for 45 minutes or until cake tester comes out clean.
- While the pound cake bakes, make the glaze by whisking together confectioner's sugar and orange juice until it reaches the desired consistency to spread and drip slightly. Add more juice if it's too thick or add more sugar is it's too thin. When pound cake is nearly cool, cover with the glaze before cutting and serving.
ORANGE POUND CAKE
From melissassouthernstylekitchen.com
GLAZED ORANGE POUND CAKE LOAF - SEASONS …
From seasonsandsuppers.ca
EASY ORANGE POUND CAKE RECIPE - DEL'S …
From delscookingtwist.com
ORANGE BUNDT CAKE RECIPE (WITH FRESH …
From dinnerthendessert.com
ORANGE POUND CAKE WITH ORANGE SYRUP AND …
From gonnawantseconds.com
ORANGE POUND CAKE - CRAZY FOR CRUST
From crazyforcrust.com
GLAZED ORANGE POUND CAKE - TABLE FOR TWO® BY …
From tablefortwoblog.com
ORANGE POUND CAKE - A SOUTHERN SOUL
From asouthernsoul.com
GLUTEN FREE ORANGE CARDAMOM CAKE - THE GLUTEN FREE AUSTRIAN
From theglutenfreeaustrian.com
LEMON POUND CAKE RECIPE
From southernliving.com
53 EASTER CAKE IDEAS FULL OF PASTEL CHARM | EPICURIOUS
From epicurious.com
THE BEST ORANGE GLAZE (ORANGE ICING FOR CAKE) - BORROWED BITES
From borrowedbites.com
FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE
From emerils.com
ORANGE MUFFINS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
ORANGE CAKE - PREPPY KITCHEN
From preppykitchen.com
GLAZED ORANGE POUND CAKE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
PEACH COBBLER POUND CAKE | THE PICKY EATER
From pickyeaterblog.com
ORANGE SOUR CREAM POUND CAKE WITH CITRUS GLAZE - THE BUSY BAKER
From thebusybaker.ca
CRANBERRY POUND CAKE RECIPES - TWO SWEET TREATS TO TRY THIS …
From thecakeboutiquect.com
ORANGE COCONUT POUND CAKE - THE KITCHEN FAIRY
From kitchenfairy.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love