Grand Marnier Pound Cake

Grand Marnier pound cake takes the dense, buttery classic and gives it a grown-up French twist. The batter is built the proper pound cake way, butter creamed until pale and airy, sugar beaten in slowly, eggs added one at a time so the structure stays tight. Then a quarter cup of orange liqueur and a tablespoon of fresh orange zest go in for that fragrant, slightly bitter citrus note that defines the cake.

Mini chocolate chips studded throughout add little molten pockets that play beautifully against the orange. The 12 ounces sounds like a lot but the chips don’t sink because the batter is thick enough to hold them suspended.

The glaze is the move that turns a good pound cake into a great one. While the cake is still warm, you brush it with a hot syrup of orange juice, more Grand Marnier, and sugar. The syrup soaks into the crust and seals in moisture, so the cake stays tender for days.

Pro Tips

• Generously butter and flour every crevice of the bundt pan, this batter is sticky and chocolate chips love to grip the metal.
• Beat the butter and sugar at least four to five minutes until truly fluffy, this is what gives pound cake its tight, even crumb.
• Brush the syrup on while the cake is still warm so it absorbs instead of pooling on top.
• Let the cake rest overnight before slicing if you can wait, the flavor and texture both improve.

Variations

• Swap orange liqueur for amaretto and add a teaspoon of almond extract for a marzipan-style cake.
• Use white chocolate chips instead of dark for a sweeter, more dessert-forward bite.
• Skip the chips and add a half cup of dried cranberries for a holiday version.