Ingredients Jump to Instructions ↓

  1. Orange Pound Cake

  2. Serves: 16

  3. 1 tablespoon minced dehydrated orange peel

  4. 3 tablespoons water

  5. 2 sticks soft butter

  6. 1 cup sugar

  7. 2 large eggs

  8. 1 teaspoon vanilla

  9. 2 1/2 cups all-purpose flour

  10. 1 teaspoon baking powder

  11. 1 teaspoon baking soda

  12. 1 cup buttermilk

  13. 1/2 cup granulated sugar, minus

  14. 1 tablespoon

  15. 1 tablespoon vanilla sugar

  16. 1 teaspoon orange extract

  17. 350F. Soak orange peel in

  18. 3 TB. water for 10 minutes

  19. to rehydrate. Grease and flour an angelfood, springform or bundt

  20. pan.

  21. In a large mixing bowl, beat butter and sugar until light and fluffy. While beating, add eggs one at a time. Add orange peel and vanilla extract. In a separate small mixing bowl, stir together

  22. flour, baking powder and baking soda. Add to butter-sugar mixture

  23. 1/3 at a time, alternating with buttermilk

  24. Blend until smooth, pour into a greased and floured springform,

  25. angelfood or bundt cake pan. The batter will be thick, make sure

  26. to spoon it in evenly and carefully.

  27. 350F oven for about 45 minutes, until a toothpick inserted

  28. in the middle of the cake comes out clean. Cool cake in pan for about 10 minutes while preparing glaze.

  29. To prepare glaze, measure sugar, take out 1 TB. regular sugar and replace with 1 TB. vanilla sugar. Stir sugar, orange juice and orange peel together in a small, heavy saucepan. Bring to a boil

  30. and stir constantly for about 6 minutes until thick and syrupy.

  31. There should be about half as much liquid as when you started.

  32. Remove glaze from heat, set aside. Carefully remove the cake from

  33. the pan onto a serving plate, drizzle with glaze.

  34. Let cool completely, cut and serve.


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