Orange Pound Cake Recipe Easy

The Best Orange Pound Cake with Glaze Drive Me …

WEBJan 18, 2021 · Keep mixing until the color turns pale yellow and becomes fluffy. Sift the flour, milk powder, and baking powder together. Add them …

1. Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
2. Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
3. Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
4. Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.

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Orange Pound Cake A Southern Soul

WEBApr 10, 2024 · Using a stand or hand mixer, the butter until fluffy, then add the sugar slowly. Continue to whip then add the eggs, and, finally, the …

1. Heat oven to 325 degrees. Grease and flour a tube pan. Set aside.
2. Sift flour, baking soda and salt into a medium bowl.
3. Using a stand or electric mixer, beat butter at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each egg is added.
4. Beat in orange juice.

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Orange Pound Cake Gonna Want Seconds

WEBJan 29, 2024 · Whisk together the flour, baking powder, baking soda, and salt and set aside. In a small bowl combine orange juice, the buttermilk, …

1. Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.
2. Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves. When the cakes come out of the oven, generously brush the tops with the syrup. Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over the baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into the cake until the syrup is gone. Cool the cakes on completely.
3. Make the glaze by adding the powdered sugar and 2 tablespoons orange juice to a medium bowl. Using a hand-held electric mixer mix until smooth. Add more orange juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour half of the glaze recipe over each cake. Let the cakes sit out until the glaze has dried well. Wrap each loaf and store in the refrigerator.

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