ORANGE POUND CAKE - EASY ORANGE SPONGE CAKE RECIPE WITHOUT OVEN
Steps:
- Preparation of Cake Mixture: In a bowl, add powdered sugar and egg. Beat it well until it gets fluffy
- Now add baking powder, baking soda, vanilla essence and oil.
- Also, add orange juice.
- Mix well using a whisk.
- Now sift the all-purpose flour and add in cake mixture.
- Fold the mixture using the whisk in one direction (clockwise).
- Now add orange zest and mix again.
- Grease the cake pan and place butter paper.
- Pour the cake mixture in cake pan.
- Set up the Stove Top Pan to Bake the Cake:
- Preheat the big pan on the stovetop on high heat.
- Place any stand to maintain the height from the bottom
- Place the cake pan in the middle of the pan over the stand.
- Now cover the pan.
- Initially keep the temperature high for 5 minutes then turn to low - medium for 30 minutes.
- To Bake in Oven: Preheat the oven and bake the cake on 180 degrees or Gas mark 4 for about 25 to 30 minutes.
- After 30 minutes, check the cake using a knife or skewer. If it comes out clean then the cake is ready.
- Take it out and cool it down before serving.
- Now sprinkle powdered sugar over the top to make it more tempting and scrumptious.
- Cut the cake and serve
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
ORANGE POUND CAKE
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla; set aside.
- Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed; add eggs, one at a time, combining well between each addition. Add orange zest; combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour.
- Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes; transfer to a cooling rack over a baking tray. Spoon glaze over cakes; cool completely.
- Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.
ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.
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
ORANGE CRUSH CAKE
It's the simple things in life, I tell ya. I made this cake last week on a whim.
Categories main dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add 1 cup plus 2 tablespoons orange pop until combined. Add orange food coloring if you want to deepen the orange color; add orange zest if you want to deepen the orange flavor.Thoroughly spray a bundt pan with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean. Remove the pan from the oven and let it sit in the pan for 5 minutes. Carefully turn it out onto a cooling rack and let it cool.Combine all the glaze ingredients in a bowl and gently whisk until thick (you might need to adjust the quantities here and there). Use a spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!Optional: Sprinkle with a little extra orange zestOptional: Add a small amount of orange extract instead of zest.
ORANGE POUND CAKE WITH POPPY SEED GLAZE
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Grease and flour a 9 in. (1.5 L) bundt pan and set aside. Sift together flour, baking powder and salt; set aside.
- Using an electric mixer, beat butter and cream cheese until smooth. Mix in ginger paste, orange zest and vanilla; slowly add sugar. Beat well at medium-high speed until light, about 5 min. Slowly add eggs, one at a time. Add flour mixture and blend until just incorporated.
- Pour batter into prepared pan and bake on middle rack for 65 to 70 min., until a toothpick inserted into centre of cake comes out clean. Allow cake to cool on a wire rack before gently removing from pan and cooling to room temperature.
- In a liquid measuring cup, blend together icing sugar, orange juice and poppy seeds until smooth. If glaze is too thick to pour, continue to add a 1/4 tsp of juice. Pour glaze over cake and allow to set; repeat five or six times more. Slice and serve or keep covered at room temperature for up to 1 week.
Nutrition Facts : Calories 240, Fat 12, SaturatedFat 7, Carbohydrate 31, Protein 4, Cholesterol 60, Sodium 120
CHOCOLATE-ORANGE POUND CAKE
Bring a Chocolate-Orange Pound Cake to your next party or get-together. White chocolate morsels make this Chocolate-Orange Pound Cake a real treat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GLAZED ORANGE POUND CAKE LOAF
A classic pound cake loaf, flavoured with fresh orange juice and zest and topped with a sweet orange glaze.
Provided by Jennifer
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375F (not convection/fan-assisted), with oven rack in the centre of the oven. *Reduce 25F if glass loaf pan or if your loaf pan is black.
- Grease a 4 1/2 x 10-inch tea loaf pan and line with parchment paper, for easy removal. *Alternately, you can use a 9x5 loaf pan. The volume is roughly the same, so the thickness and baking time should be similar. I haven't test this loaf with an 8 x 4 loaf pan, so I can't guarantee the batter will fit in that sized pan. If it does, it will make a thicker loaf and the baking time will be longer.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter with the white sugar until light and fluffy, 2 1/2 - 3 minutes. Scrape down the sides of the bowl once half way through. Don't skimp on this beating process, as it will affect the texture of your finished loaf.
- Add the eggs, one at a time, beating well between each addition and scrape down the sides of the bowl as needed. Turn off the mixer and add the orange zest and orange juice. Turn the mixer back on to low to mix in (to avoid splashing).
- With mixer on low, add the dry ingredients until it is all added, then beat briefly to ensure it is well combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake in preheated for 45-60 minutes, or until a tester inserted in the centre comes out clean.
- Remove from oven and allow the loaf to cool in the baking pan for 10 minutes, then remove from pan to a cooling rack to cool completely.
- Once cooled, prepare the glaze by combining the icing sugar with the orange juice. The glaze should not be thick. If so, add a bit more orange juice, as needed. Likewise, if it seems too thin, add a bit more icing sugar. Your glaze should easily fall off a spoon, but should flow like lava. Place a baking sheet under your cooling rack to catch drips, then spoon the glaze down the centre of the loaf and allow it to flow over the top of the loaf and down the sides. Allow to stand at room temperature until glaze sets before slicing.
- Loaf will keep well at room temperature, with the cut-end wrapped, for several days. Wrapping the entire loaf tightly may cause the glaze to soften. This loaf will also freeze well.
Nutrition Facts : Calories 284 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 136 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
TIGER POUND CAKE
Tiger Pound Cake recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Provided by Pati Jinich
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
- In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
- Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
- Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
- In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
- To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
- With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
- Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
- Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners' sugar and serve.
ORANGE POUND CAKE
This is a wonderful pound cake with a hint of orange twist. It is my favorite pound cake recipe. My grandmother baked for me all the time when I was growing up. Besides sentimental purposes, this is great tasting
Provided by Melanie Murray
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Blend all ingredients in a large bowl.
- Beat at medium speed for 2 minutes.
- Bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. Cool right side up for 25 minutes. Then remove from pan
Nutrition Facts : Calories 1620.5, Fat 129.5, SaturatedFat 20.7, Cholesterol 846, Sodium 1672, Carbohydrate 91, Sugar 91, Protein 25.2
ORANGE POUND CAKE
Steps:
- Preheat oven to 325°F. Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside.
- In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla for 2-3 minutes until fluffy.
- Add eggs one at a time, beating well after each addition. Add zest, beating until combined.
- Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add alternately with dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically.
- Spread batter evenly in pan. Place into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed.
- To make orange syrup: Meanwhile, in a small saucepan, mix together remaining 1/2 cup sugar with 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside.
- When cake is finished baking, use a long skewer to poke holes in the cake. Spoon glaze over cake allowing to sink into warm cake. Cool cake completely in pan.
- To make glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Turn cake onto a platter or cake stand. Drizzle over cooled cake.
- Store cake in an airtight container chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 456 kcal, Carbohydrate 66 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 116 mg, Sodium 290 mg, Fiber 1 g, Sugar 47 g, UnsaturatedFat 6 g
ORANGE POUND CAKE
Steps:
- Heat oven to 325 degrees. Grease and flour a tube pan. Set aside.
- Sift flour, baking soda and salt into a medium bowl.
- Using a stand or hand 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.
- Beat in orange juice.
- With the mixer on low, add in dry ingredients. Mix until blended. Add in sour cream, and orange zest mixing until just incorporated. Do not overmix.
- Pour batter into the prepared cake pan and bake for approximately 1 hour and 20 minutes. Test cake with a wooden skewer - the cake is done when the skewer comes out clean. Let cake cool in pan on rack 15 minutes. Use a knife to run around the edge of the cake pan to loosen cake. Turn out cake onto a plate or stand.
- When cake has cooled completely, mix together confectioners sugar and orange juice then drizzle over cake. Serve.
COCONUT AND ORANGE POUND CAKE
This coconut and orange pound cake recipe has a perfect balance of citrus flavour with a nice little coconut crunch. The orange glaze on top is literally the icing on the cake.
Provided by Nelson Cardoso
Categories Dessert
Time 1h50m
Yield 18 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 ºF.
- Grease a tube pan and dust with flour.
- Sift flour, salt and baking soda in a medium pan.
- Add coconut to dry ingredients and mix with a whisk.
- In a large stand mixer bowl, cream the butter and sugar in a stand mixer until fluffy. About 4 to 5 minutes on medium high.
- Lower the stand mixer to medium and add one egg at a time.
- With the mixer still running at medium speed, add orange juice and orange zest.
- Stop the mixer and remove the bowl. Pour the dry ingredients and sour cream into the large bowl and mix until completely incorporated.
- Pour batter into greased pan and place in the oven on the middle rack.
- Bake for 90 minutes.
- Remove the cake from the oven and let cool for 20 (or more for heavy pans) minutes in the pan.
- Slide a sharp knife around the cake to loosen it and turn it onto a large plate, then back onto a cake platter/plate.
- Once the cake is cool, whisk the icing sugar and ¼ cup + 1 tbs of orange juice until thickened.
- Pour the glaze over the cooled cake.
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-BUTTER POUND CAKE
Provided by Amy Auburn
Categories Cake Citrus Breakfast Brunch Dessert Bake Picnic Mother's Day Orange Spring Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
- Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)
SIMPLE CRANBERRY ORANGE POUND CAKE
Provided by simplepartyfood
Number Of Ingredients 13
Steps:
- Cream the butter with the sugar with a mixer in a bowl on high speed until pale in color.
- Add the eggs one at time, incorporating fully.
- Add the buttermilk, vanilla and orange zest.
- Mix the dry ingredients together in another bowl. Add to the mixture, whisk until evenly combined, do-not over whisk.
- Fold in the cranberries until just combined.
- Pour the batter into a loaf pan that has either parchment paper or has been sprayed with cooking spray.
- Bake in a preheated oven at 320°F for 45-60 minutes, checking every 5 minutes after 45 min.
- Once cooled, make the glaze/icing by mixing the sugar, milk and orange juice.
- Pour or spread the glaze over the cooled pound cake.
Nutrition Facts : ServingSize 1
ORANGE OLIVE OIL POUND CAKE
My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavorful pound cake I have ever made.
Provided by Eugenia Bone
Yield Makes one 9-inch loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
- Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.
LEMON ORANGE POUND CAKE
Moist, flavorful Lemon Orange Pound Cake! This buttery, moist pound cake has wonderful citrus flavor.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 19
Steps:
- For the Lemon Orange Pound CakeLower the oven rack to the next to lowest position. Preheat oven to 325 degrees Grease and flour a 10 inch bundt pan. In a separate bowl whisk the flour and baking powder, salt and the lemon and orange zest. Whisk for at least 30 seconds to combine. Set aside. In a bowl or measuring cup, add milk and lemon juice. Add the vanilla and lemon extracts. Set Aside Cream butter with the paddle attachment of your mixer until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes or until increased in volume, lighten in color and fluffy. Add the eggs one at a time mixing after each until the yellow of the yolk is blended into the batter Add the flour mixture alternately with the milk mixture to the butter, sugar, and eggs mixture. Begin and end with the dry ingredients ( 3 additions of dry and 2 of wet). Double check and make sure all ingredients have been used. Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick comes out clean. Check at about 50 minutes baking time and if the top is getting too dark, cover loosely with aluminum foil. Place on cooling rack for about 10 minutes before turning out of the pan. For the GlazesWe made two glazes-- an orange glaze and a lemon glaze. The instructions are the same for both. Combine the ingredients in a bowl and mix with a spoon until combined and smooth. If the glaze is too thick, add additional milk a teaspoon at a time until the right consistency. *For the orange glaze, we added a small amount of orange coloring gel.
More about "orange pound cake food"
ORANGE POUND CAKE RECIPE - FOOD.COM
From food.com
5/5 (7)Total Time 1 hr 20 minsCategory DessertCalories 540 per serving
THE BEST ORANGE POUND CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
Servings 2Estimated Reading Time 3 mins
SUPER MOIST ORANGE POUND CAKE RECIPE - FOODAL
From foodal.com
5/5 (2)Total Time 1 hr 10 minsCategory CakeCalories 464 per serving
- Place milk, eggs, vanilla, juice, and nutmeg in a medium bowl and beat well with a fork, about 30 seconds.
- Sift together flour, sugar, and baking powder into the bowl of a stand mixer. Add clementine zest. Beat at medium speed, then begin adding the remaining butter a few pieces at a time. Make sure to incorporate well after each addition before adding more.
LEMON-AND-ORANGE-GLAZED POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrs 45 minsServings 12-16
- Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
- In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
AN ORANGE POUND CAKE EVERYONE WILL LOVE & DEVOUR
From southerneatsandgoodies.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 263 per serving
RICOTTA-ORANGE POUND CAKE WITH PROSECCO ... - FOOD & WINE
From foodandwine.com
4/5 Category CakeServings 8Total Time 2 hrs 15 mins
- Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.
- Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
- In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.
- Dust the pound cake with confectioners’ sugar. Cut into wedges and serve with the strawberries and whipped cream.
WHOLE ORANGE CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (27)Total Time 2 hrs 30 minsServings 12Calories 414 per serving
- Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
- Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
- Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
- Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.
ORANGE POUND CAKE MUFFINS, A DAVID LEBOVITZ RECIPE ...
From foodlets.com
Estimated Reading Time 4 mins
JUICY ORANGE POUND CAKE | PHOTOS & FOOD
From photosandfood.ca
5/5 (1)Category DessertCuisine North AmericanTotal Time 1 hr 15 mins
ORANGE CURD POUND CAKE | FOODTALK
From foodtalkdaily.com
Servings 1Total Time 1 hr 30 mins
ORANGE CRUSH POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ORANGE POUND CAKE | MISS CHINESE FOOD
From misschinesefood.com
WILL THE SUN TO SHINE WITH LEMON-ORANGE POUND CAKE | FOOD ...
From nny360.com
ORANGE POUND CAKE - SAVEUR
From saveur.com
ORANGE CHOCOLATE POUND CAKE - PLANET NEWS POST
From planetnewspost.com
WILL THE SUN TO SHINE WITH A LEMON-ORANGE POUND CAKE ...
From journalinquirer.com
DELICIOUS & FLUFFY ORANGE POUND CAKE| ORANGE POUND CAKE ...
From reddit.com
ORANGE CRUSH POUND CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
ORANGE CHOCOLATE POUND CAKE RECIPE – TOTAL HEALTH DESIGN
From totalhealthdesign.com
370 ORANGE POUND CAKE IDEAS | FOOD, DESSERTS, DESSERT RECIPES
From pinterest.com
ORANGE CHOCOLATE POUND CAKE RECIPE | SAVEUR
From saveur.com
ORANGE POUND CAKE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE ORANGE POUND CAKE - CANADIAN LIVING
From canadianliving.com
ORANGE MARMALADE POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE - DARK CHOCOLATE ORANGE POUND CAKE WITH CHOCOLATE ...
From lcbo.com
JUICY ORANGE POUND CAKE | PHOTOS & FOOD | RECIPE | ORANGE ...
From pinterest.ca
RECIPE: BLOOD ORANGE POUND CAKE | CBC LIFE
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love