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Orange Pound Cake

It's citrus season, to celebrate why not make an Orange Pound Cake? This classic loaf cake is lightly flavored with fresh orange zest and fresh orange juice
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 2 loaves

Ingredients

  • 1 cup unsalted butter
  • 2 cups Sugar
  • 2 oranges navel OR blood oranges will work
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup buttermilk or 1 TBSP vinegar plus enough milk to equal 3/4 cups
  • 2 cups powdered sugar

Instructions

  • preheat oven to 350˚
  • generously grease two loaf pans
  • in the bowl of a stand mixer beat butter and sugar for 5 minutes or until it's light and fluffy
  • while it's beating zest the oranges and then juice them
  • add the orange zest to the sugar mixture
  • add eggs mixing well after each addition
  • stop the mixer and scrape down the sides of the bowl, make sure to scrape off the beater as well, the zest has a tendency to get hung up on it
  • mix the flour with the baking soda and baking powder
  • mix the milk with a 1/4 cup of the orange juice, reserve the rest of the juice for the icing
  • add 1/4 of the flour mix to the mixing bowl, follow it with 1/3 of the liquid, repeat beginning and ending with the flour, pulse between addition
  • scrape down the bowl and mix by hand a few times to make sure everything is well combined
  • divide the batter between the greased loaf pans
  • bake for 45 minutes or until a toothpick comes out clean
  • cool for 15 minutes, then remove from the pans and cool completely
  • once cooled mix the two cups of powdered sugar with 2-3 Tablespoons of the leftover orange juice for a glaze, start with the smallest amount adding small amounts until the glaze is thin enough to drizzle and thick enough to cling

Notes

  • make sure to generously grease your loaf pans
  • you can make 5 mini loaves with this recipe, bake 35 minutes or until a toothpick comes out clean
  • if you like your icing smooth be sure to strain the pulp from your juice