Honey Vanilla Pound Cake with Orange Whipped Cream
Honey Vanilla Pound Cake with Orange Whipped Cream takes about 45 minutes from beginning to end. For $1.05 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 603 calories, 7g of protein, and 37g of fat each. This recipe is liked by 308 foodies and cooks. It is brought to you by From Away. Head to the store and pick up baking powder, lemon zest, orange zest, and a few other things to make it today. Many people really liked this dessert. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes include Chocolate Pound Cake with Strawberry Sauce and Vanilla Bean Whipped Cream, Sweet Corn Pound Cake with Honey Whipped Cream, and Cream Cheese Pound Cake with Honey Whipped Cream.
Servings: 8
Ingredients:
1/2 teaspoon baking powder
2 cups sifted cake flour*
4 large eggs, room temperature
1 1/4 cups granulated sugar
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 tablespoon orange liqueur (such as Grand Marnier) or orange extract
Zest of 1 orange
2 heaping tablespoons confectioner's sugar
2 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
1 cup cold whipping cream
Equipment:
measuring cup
stand mixer
loaf pan
bowl
oven
mixing bowl
cake form
whisk
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 350.Prepare a loaf pan with butter and flour.In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar, 4-5 minutes.In a measuring cup or small bowl crack eggs and measure in vanilla, honey, and lemon zest. Add this to the batter, scraping down after the addition of each egg.In a large mixing bowl combine flour, baking powder, and salt. Add dry ingredients to the batter, until just combined.Pour into prepared cake pan. Bake 65-80 minutes, tenting with foil if needed for the last 10 minutes.Allow the cake to cool in a pan for 15 minutes, then turn out onto a plate to finish cooling.In the bowl of a stand mixer fitted with the whisk attachment, or using handheld beaters, combine cold whipping cream, orange liqueur or extract, orange zest, and confectioner's sugar. Beat on medium-high until soft peaks form. Don't overwhip!
Step by step:
1. Preheat the oven to 350.Prepare a loaf pan with butter and flour.In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar, 4-5 minutes.In a measuring cup or small bowl crack eggs and measure in vanilla, honey, and lemon zest.
2. Add this to the batter, scraping down after the addition of each egg.In a large mixing bowl combine flour, baking powder, and salt.
3. Add dry ingredients to the batter, until just combined.
4. Pour into prepared cake pan.
5. Bake 65-80 minutes, tenting with foil if needed for the last 10 minutes.Allow the cake to cool in a pan for 15 minutes, then turn out onto a plate to finish cooling.In the bowl of a stand mixer fitted with the whisk attachment, or using handheld beaters, combine cold whipping cream, orange liqueur or extract, orange zest, and confectioner's sugar. Beat on medium-high until soft peaks form. Don't overwhip!
Nutrition Information:
covered percent of daily need
