Today I am sharing with you my Orange Glazed Pound Cake. This cake is great on its own, or can be used as the base of any other dessert that requires a pound cake foundation.
Orange Glazed Pound Cake
by The Foodie Army Wife
3-5 oranges for zesting & juicing
3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 sticks (1 cup) butter
2 1/2 c sugar, divided
3/4 c buttermilk
1 1/2 tsp vanilla, divided
To begin, preheat your oven to 350 degrees. Then grease & flour two standard (8.5 x 4.5 inch) loaf pans. Set them aside.
You will need to zest some oranges. You’ll want a quarter cup of beautiful zest.
Then take your oranges and juice them through a seive. The number of oranges you will need will be base upon the size and juiciness of your orange. Here I only needed 3 oranges, but you made need a couple more. You’ll need 3/4 cup of juice – which you will divide later.
In a bowl, combine the flour, baking powder, baking soda and salt.
Stir them together, and then stir in your orange zest.
Now in another small bowl, whisk the eggs. Set those aside for a moment.
In your mixing bowl, combine theroom temperature butter and 2 cups of the sugar. Beat them until smooth and fluffy and then mix in your eggs. Mix this until the eggs are incorporated into the sugar mixture.
In a measuring cup, measure out your buttermilk. To that add a quarter cup of your orange juice. The acid in your orange juice may cause your buttermilk to get lumpy. That won’t hurt a thing.
To those, add a teaspoon of the vanilla.
Now to mix these all together. Begin with half of your flour mixture. Once that is mixed in, add in half of your buttermilk mixture. Repeat with the remaining halves, combining well.
Be sure to give your bowl a scrape with a rubber spatula to be sure it is all mixed in.
Divide the batter equally between your two loaf pans.
Bake these in your oven for about 55-60 minutes, or until they test done in the center with a toothpick. Remove them from the oven and let them cool in the pans for about 10 minutes.
Now for the glaze.
While the cakes are hot, in a small saucepan, combine the remaining half cup of orange juice with a half cup of sugar and remaining half teaspoon of vanilla. Bring them to a simmer, and let them simmer together about 2 minutes, until the sugar is dissolved. Remove the pan from the heat.
Slide a knife or metal spreader around the edges of your cakes, then gently remove them to a cooling rack that has been placed on a sheet of foil, parchment or wax paper – to catch the drips.
Brush the glaze all over the tops of the still hot cakes, letting the sweet goodness soak in.
Cool to room temperature.