THE BEST ORANGE POUND CAKE WITH GLAZE
This orange pound cake is rich, buttery, and moist! It's full of orange flavor from orange zest & juice and it's covered in an citrusy orange glaze!
Provided by Jamie
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
- Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
- Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
- Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition Facts : Calories 260 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 22 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ORANGE SOUR CREAM POUND CAKE
Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this citrus glaze pound cake recipe!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
- Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
- Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
- Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
- Add the orange zest and beat on high speed until combined.
- Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
- Carefully scrape the batter into the loaf pan you've prepared.
- Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
- When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
- Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
- Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
- Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
- Slice and serve .
Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 135 mg, Sodium 157 mg, Fiber 1 g, Sugar 37 g
ORANGE POUND CAKE
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g
OLD-FASHIONED COFFEE POUND CAKE
With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it's sure to become a family favorite.
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield Makes 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
- Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
- Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
ORANGE COFFEE CAKE
Provided by Food Network
Number Of Ingredients 14
Steps:
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- Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.
ORANGE POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h20m
Yield 2 cakes
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
ORANGE COFFEE CAKE
My husband and I enjoy country living on our 120-acre farm where we grow corn and soybeans. I often prepare this refreshingly different coffee cake for breakfast or a midday snack.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9-in. square baking dish. For topping, combine sugar and cinnamon; sprinkle over batter. Drizzle with butter. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
ORANGE BREAKFAST COFFEE CAKE
Can you say divine? I know that you will when you taste this scrumptious breakfast treat. This recipe is courtesy of my Aunt Yvonne.
Provided by Queen of Everything
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in small bowl - set aside.
- Place about ¾ tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
- Dip folded biscuit in melted butter, and dredge in sugar mixture.
- Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).
- Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
- Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
- Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.
Nutrition Facts : Calories 562.5, Fat 29.4, SaturatedFat 11.9, Cholesterol 38.4, Sodium 986.1, Carbohydrate 70.2, Fiber 1.9, Sugar 40.4, Protein 7.1
BLOOD ORANGE POUND CAKE
Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
- Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
- To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
OLD FASHIONED COFFEE POUND CAKE
From a Maxwell House pamphlet. Can't wait to try this cake this holiday season and give away as gifts. I'm thinking of trying egg substitute in place of all the eggs to help a bit with the healthiness of this recipe.
Provided by HokiesMom
Categories Dessert
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F and butter a 10-inch tube pan.
- Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
- Add the eggs, 1` at a time, beating well after each addition.
- Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
- Pour the batter into the prepared pan.
- Bake for 1 1/2 hours or until a toothpick comes out clean.
- Remove the pan to a wire rack and cool for 10-15 minutes.
- Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
- After it is completely cool, sprinkle the cake with the powdered sugar.
Nutrition Facts : Calories 471, Fat 25.5, SaturatedFat 15.3, Cholesterol 153.5, Sodium 374.4, Carbohydrate 55.5, Fiber 0.9, Sugar 31.5, Protein 6.2
COFFEE SPICED ORANGE POUND CAKE RECIPE
Mix things up a bit with this Coffee Spiced Orange Pound Cake recipe! Pound cake tastes better than ever with these new special ingredients.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Dissolve coffee granules in water in small bowl; set aside. Beat cream cheese, sugar and butter in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended. Add dissolved coffee and remaining ingredients; mix well.
- Pour into parchment-lined 9x5-inch loaf pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 5 min. Invert cake onto wire rack; remove pan and parchment. Turn cake over; cool completely.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 115 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.673 g, Sugar 0 g, Protein 6 g
EASY ORANGE AND COFFEE POUND CAKE
Put a smile on everyone's face with an Easy Orange and Coffee Pound Cake. Serve this coffee pound cake with a scoop of ice cream or a dollop of COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Prepare cake batter as directed on package, substituting coffee for the water. Stir in orange zest.
- Bake as directed on package for 9x5-inch loaf pan.
- Cool cake in pan 10 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 48 g, Fiber 1 g, Sugar 27 g, Protein 4 g
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