Glazed Orange (Lemon) Pound Cake

Lemon pound cake is my fave, but this orange pound cake is pretty good. You could probably use lemons instead of oranges. Just sayin’.

Actually, you known what? I used lemons instead of oranges, and it worked great. I’m just going to go ahead and revise the recipe accordingly.

Ingredients:

• 3/4 cup unsalted butter (room temp)
• 4 medium navel oranges lemons
• 2 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup icing sugar

Directions:

1. Preheat oven to 350 degrees and butter a 9×5 loaf pan.
2. Grate enough zest from the oranges lemons to yield 2 tablespoons.
3. Juice 1 cup of juice from the oranges lemons. Set aside 1/4 cup of the juice for the glaze.
4. In a medium bowl (Bowl 1), whisk the flower, baking powder, and salt.
5. In a stand mixer bowl (Bowl 2), add butter and sugar, then beat with the paddle attachment on medium-high speed until light and fluffy. (about 2 mins)
6. Add eggs one at a time to Bowl 2. Continue to beat on medium until incorporated, and scrape down sides of bowl as necessary.
7. Add vanilla and orange lemon zest to Bowl 2 and continue to beat until incorporated.
8. With the mixer on low, add the flour mixture from Bowl 1 in 3 additions. Add the orange lemon juice in 2 additions. The first addition after addition 1 from Bowl 1, and the second after addition 2 from Bowl 1.
9. Add mixture to loaf pan. Rap pan on counter a couple of times to remove bubbles.
10. Bake 45 mins to 1 hour until a tester comes out clean. (It’ll be closer to an hour, otherwise it’ll still be wet in the middle, I’d start at 50-55 mins)
11. Let cool in pan for 10 mins.
12. Run a knife around the outside of the cake to loosen the sides, then turn out onto a rack.

Glaze Directions (do this while the cake is still warm):

1. In a medium bowl, whisk the 1/4 cup orange lemon juice with icing sugar and pinch of salt until smooth.
2. Poke holes in the top of the cake using a tooth pick. Holes should be about 3/4 of an inch apart.
3. Brush glaze onto cake generously until it’s all used up.
4. Let the cake cool.