Orange Pound Cake

Need a lacto ovo vegetarian side dish? Orange Pound Cake could be an amazing recipe to try. This recipe serves 12. One serving contains 423 calories, 8g of protein, and 11g of fat. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, milk, flour, and a few other things to make it today. 11982 people were impressed by this recipe. It is brought to you by Crazy for Crust. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 35%. Blood Orange Pound Cake with an Orange Zest Icing, Orange Pound Cake, and Orange pound cake are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan (or two 4x8 loaf pans). Combine buttermilk with orange zest and juice and vanilla in a measuring cup. Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter, yogurt, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix! Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45-55 minutes with the large bundt pan. While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done. Once done, cool cake completely in pan. Turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake. Let dry before drizzling with frosting. Make the drizzle by mixing all ingredients with a whisk. Leave the cake on a rack. Place drizzle in a ziploc bag and cut off one tip. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.

 

Step by step:

1. Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan (or two 4x8 loaf pans).

2. Combine buttermilk with orange zest and juice and vanilla in a measuring cup.

3. Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter, yogurt, and sugar until light and fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!

6. Pour batter into prepared pan.

7. Bake until a toothpick inserted in centers comes out clean, 45-55 minutes with the large bundt pan. While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done. Once done, cool cake completely in pan. Turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake.

8. Let dry before drizzling with frosting. Make the drizzle by mixing all ingredients with a whisk. Leave the cake on a rack.

9. Place drizzle in a ziploc bag and cut off one tip.

10. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.

Nutrition Information:

covered percent of daily need

 

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