Orange Pound Cake

Orange Pound Cake
This dense, fine-textured pound cake is so rich and buttery that all you need to frost it with is a drizzle of orange icing.
Makes 24
Prep 15 m
Bake 35 m
Bake 45 - 50 m

Ingredients

Drizzle:

Directions

  1. 1 of 4 Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.
  2. 2 of 4 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. 3 of 4 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. 4 of 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. 1 of 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: 170 mg sodium, 306 kcal cal., 4 g pro., 39 g carb., 15 g Fat, total, 107 mg chol., 9 g sat. fat, 0 g fiber