Orange Pound Cake
Submitted by goofie
Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.
YIELD
16 servingsPREP
20 minCOOK
60 minREADY
3 hrsThis isn’t your everyday pound cake, it’s got citrus running through its veins.
Fresh orange zest gets creamed right into the batter, perfuming the crumb with bright, floral notes, while orange juice keeps the texture moist.
A brush of warm apricot jam and a scatter of candied orange peel turn the golden loaf into something bakery-worthy.
Pro Tips
- Use the finest grater you have for the zest to release maximum orange oil
- The cake is done when a toothpick comes out clean and the top springs back when touched
- Let it cool at least 30 minutes before glazing so the jam doesn’t soak in too deeply
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cream butter until light and fluffy.
Gradually add sifted sugar and rind.
Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350℉ (180℃). Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn onto wire rack and cool thoroughly. Brush with jam and top with orange peel.
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