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Orange Pound Cake

Orange Pound Cake

Nutrition Facts
  • cal. (kcal) 306
Orange Pound Cake
  • Makes: 24 servings
  • Prep: 15 mins
  • Bake: 35 mins at 350°F
  • Bake: 45 mins to 50 mins at 300°F
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Ingredients

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  • 1 3/4 cups (3 1/2 sticks) unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 8 eggs
  • 1 teaspoon orange extract
  • 2 teaspoons grated orange rind
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup fresh orange juice (from 3 oranges)
  • Drizzle:
    • 3/4 cup confectioners' sugar
    • 1 tablespoon orange juice plus 1 teaspoon water

Directions

  1. Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.
  2. Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.
  3. Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
  4. Bake at 350 F for 35 minutes. Lower heat to 300 F. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
Drizzle:
  1. In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Nutrition Information for Orange Pound Cake

Servings Per Recipe: 24
PER SERVING: 306 cal., 15 g total fat (9 g sat. fat), 107 mg chol., 170 mg sodium, 39 g carb. 4 g pro.

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