I love to make pound cakes. They are easy to make and taste great. This recipe for this pound cake came with my new cake pan. Isn't it wonderful?! I got it from King Arthur Flour. I love the diamond cuts in the cake. Love!
The cake tasted great! We loved all the orange flavor. I decided sprinkle it with powdered sugar, but it would also be good with a quick glaze icing drizzled over it. I would use a mixture of powdered sugar and orange juice to highlight the orange flavor in the cake. Serve this with a scoop of vanilla ice cream for a wonderful dessert. This is definitley going on our Easter table.
Orange Pound Cake
- 3 cups flour (I use unbleached AP King Arthur flour)
- 1 Tbsp baking powder
- 1 tsp salt
- 2 1/2 cups sugar
- zest of 2 oranges
- 1 cup butter, softened
- 4 eggs
- 1/2 cup buttermilk
- 1/2 cup orange juice
Preheat oven to 350 degrees. Grease and flour pan; set aside. (I used Pam with Flour to coat the pan)
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, combine butter, sugar and zest. Beat on high speed until mixture is light and fluffy, about 4 minutes.
Add eggs one at a time, beating well after each addition. Beat until mixture is light and fluffy, about 4 minutes longer.
Combine buttermilk and orange juice. Reduce mixer to low, add dry ingredients in thirds, alternating with buttermilk mixture and ending with dry ingredients.
Pour batter into prepared pan (10-cup bundt pan). **DO NOT fill the pan to the very top. Leave at least a half-inch for the cake to rise. You may have leftover batter.**
Bake 50-60 minutes, until toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting on baking rack.
CONNECT WITH PLAIN CHICKEN