Name: Orange Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 3 cups; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; White sugar - 3 cups; Unsalted butter, at room temperature - 1 cup; Eggs, at room temperature - 6 large; Vanilla extract - 1 teaspoon; Oranges, zested - 2 medium; Sour cream, at room temperature - 1 cup; Fresh orange juice - 1 ½ cups; White sugar - 1 cup; Orange, zested - 1 medium; Unsalted butter - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Orange Pound Cake

1. All-purpose flour - 3 cups

2. Baking powder - ½ teaspoon

3. Salt - ½ teaspoon

4. Baking soda - ¼ teaspoon

5. White sugar - 3 cups

6. Unsalted butter, at room temperature - 1 cup

7. Eggs, at room temperature - 6 large

8. Vanilla extract - 1 teaspoon

9. Oranges, zested - 2 medium

10. Sour cream, at room temperature - 1 cup

11. Fresh orange juice - 1 ½ cups

12. White sugar - 1 cup

13. Orange, zested - 1 medium

14. Unsalted butter - 3 tablespoons

How to cook deliciously - Orange Pound Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).

2. Stage

Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.

3. Stage

Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.

5. Stage

While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.