Wow! How did January 31 get here so fast? I’ve had so much fun with “orange” month. I hate to see it go, but am looking forward to moving on to another foodie adventure. I hope you’ll stick with me and come along.
For my last “orange” post I am going to share a recipe that was one of the first I jotted down to make, but turns out it was the last. Once I got that “orange” idea in my head it seemed everywhere I looked there were recipes for something using orange juice, zest, or oranges themselves. I was pretty happy about that.
Orange Pound Cake will be the final post of this juicy month. This pound cake is easy to make and not too heavy, as pound cakes sometimes are. It’s a moist cake and the orange flavor permeates throughout. You’ll want to get a spoon for the orange glaze and have a taste or two. Unfortunately, the loaf pan I used was larger than called for so my cake was a little flat but delicious none the less. It’s a delightful dessert, a tasty breakfast treat or a mouth-watering midnight snack.
Orange Pound Cake
Be sure to glaze this cake while it’s still warm so that the syrup is easily absorbed.
FOR THE CAKE:
15 tbsp. softened unsalted butter
3 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups sifted cake flour
3/4 cup sugar
3/4 tsp. baking powder
1 tbsp. grated orange zest
FOR THE GLAZE:
1/3 cup sugar
1/3 cup freshly squeezed orange juice
1. For the cake: Preheat oven to 350°. Grease a 6-cup loaf pan with 2 tbsp. of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.
2. Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tbsp. of butter, 1 tbsp. at a time, waiting until each is completely incorporated before adding more.
3. Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 55-65 minutes. (Lightly cover cake with a piece of buttered foil during baking if it begins to get too brown.) Allow cake to cool on a rack for 5 minutes, then unmold. Using a skewer, poke holes all over top of cake.
4. For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.