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.

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Ingredients

Drizzle:

Directions

  • Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.

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  • 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.

  • 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.

  • 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:

  • In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Nutrition Facts

306 calories; 15 g total fat; 107 mg cholesterol; 170 mg sodium. 39 g carbohydrates; 4 g protein;

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