Thursday, November 7, 2013

Pound Cake Challenge Week 10: Orange Pound Cake

Ingredients for cake:
· 1 cup (2 sticks) butter, at room temperature
· 2 ½ cups white sugar, divided
· 4 large eggs, at room temperature
· 1/3 cup grated orange zest
· 3 cups all-purpose flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· ¾ cup orange juice, divided
· ¾ cup buttermilk, at room temperature
· 1 teaspoon vanilla extract

Ingredients for Glaze (optional):
· 1 cups powdered sugar, sifted
· 1 ½ tablespoons orange juice

1. Preheat oven to 350 degrees. Grease and flour two 8x4x2-inch loaf pans. Line the bottoms with parchment paper.
2. Cream the butter and 2 cups of white sugar in the bowl of an electric mixer until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and then the orange zest.
3. In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine ¼ cup of orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter – beginning and ending with the flour.
4. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes or until a tester comes out clean.
5. While the cake bakes, cook the remaining ½ cup sugar with the remaining ½ cup orange juice in a small saucepan over medium heat until the sugar dissolves.
6. When the cakes are done, cool for 10 minutes. Remove from pans and place on baking rack over a tray. Spoon the orange syrup over the cake and allow the cakes to cool completely.
7. To glaze, combine the powdered sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice if necessary to make it pour easily. Pour over the top of cake and allow glaze to dry.
8. Store in the refrigerator.

No comments:

Post a Comment