Zesty Orange Infused Pound Cake
Indulge in the delightful flavors of our Zesty Orange Infused Pound Cake, a perfectly moist dessert that encapsulates the essence of sunny oranges in every bite. This cake features a rich buttery base complemented by the vibrant tang of fresh orange juice and fragrant orange extract. Ideal for gatherings or a sweet treat at home, this crowd-pleaser is beautifully finished with a luscious orange glaze. Impress your friends and family with this delightful dessert that is sure to brighten any occasion!
N/A
Servings
238
Calories
10
Ingredients
Ingredients
unsalted butter
2 cups (room temperature)
sugar
3 cups
orange extract
2 teaspoons
eggs
6
flour
4 cups
orange juice
1/2 cup (freshly squeezed)
baking powder
2 teaspoons
pure orange extract
1 teaspoon
confectioners' sugar
1 1/2 cups
orange juice for glaze
2-3 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C). Generously butter and flour a 10-inch bundt pan, ensuring even coverage to prevent sticking.
2
In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter and sugar until the mixture is light and fluffy.
3
Add in the orange extract and eggs, one at a time, mixing well after each addition until fully incorporated.
4
Gradually add 2 cups of flour to the mixture, beating well to ensure a smooth batter.
5
Pour in the freshly squeezed orange juice and beat until mixed thoroughly.
6
In a separate bowl, combine the remaining 2 cups of flour with the baking powder, then gently fold this dry mixture into the batter until well combined.
7
Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 60 to 75 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
9
Once done, allow the cake to cool in the pan on a wire rack for about 10 minutes.
10
Invert the cake onto a serving plate, keeping the pan on top for another 10 to 20 minutes to hold its shape.
11
While the cake cools, prepare the orange glaze. In a small bowl, combine confectioners' sugar, orange extract, and orange juice, adding the juice one tablespoon at a time until you achieve a creamy, pourable consistency.
12
Once the cake is still warm, either brush the glaze over the cake with a pastry brush or drizzle it over the cake in a lacy pattern for a beautiful finish.
Nutrition Information
12.4g
Fat
33.4g
Carbs
3g
Protein
18.1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Orange Infused Pound Cake?
It is a moist, buttery pound cake infused with fresh orange juice and orange extract, finished with a sweet orange glaze.
How many calories are in one serving of this cake?
There are approximately 238 calories per serving.
What temperature should I set my oven to?
You should preheat your oven to 350°F (175°C).
What size pan is required for this recipe?
A 10-inch bundt pan is required.
How do I prepare the bundt pan?
Generously butter and flour the pan to ensure even coverage and prevent the cake from sticking.
How much butter is needed?
The recipe calls for 2 cups of unsalted butter at room temperature.
How many eggs are in this recipe?
This pound cake recipe uses 6 eggs.
What is the total amount of flour used?
A total of 4 cups of flour is used in the batter.
How long does the cake take to bake?
The cake should bake for 60 to 75 minutes.
How do I know when the cake is done?
The cake is done when it is golden brown and a skewer inserted in the center comes out clean.
What ingredients are in the orange glaze?
The glaze is made from 1 1/2 cups of confectioners' sugar, 1 teaspoon of orange extract, and 2-3 tablespoons of orange juice.
When should the glaze be applied to the cake?
The glaze should be applied while the cake is still warm.
How much fat is in a serving?
Each serving contains 12.4g of fat.
What is the sugar content per serving?
Each serving contains 18.1g of sugar.
How many carbohydrates are in this pound cake?
There are 33.4g of carbohydrates per serving.
Is there any protein in this dessert?
Yes, there are 3g of protein per serving.
What kind of orange juice should I use?
Freshly squeezed orange juice is recommended for both the batter and the glaze.
How long should the cake cool in the pan?
Let the cake cool in the pan on a wire rack for about 10 minutes before inverting.
Why should I keep the pan on the cake after inverting it?
Keeping the pan on top for 10 to 20 minutes after inverting helps the cake hold its shape.
What is the first step in making the batter?
The first step is to cream together the room temperature butter and 3 cups of sugar until light and fluffy.
Does this recipe use baking powder or baking soda?
This recipe uses 2 teaspoons of baking powder.
How much orange extract is in the cake batter?
The batter uses 2 teaspoons of orange extract.
Can I brush the glaze on or drizzle it?
You can do either; brush it on with a pastry brush or drizzle it in a lacy pattern.
How many grams of fiber are in the cake?
The fiber content is not specified for this recipe.
Is this cake suitable for parties?
Yes, it is described as a crowd-pleaser that is perfect for gatherings and special occasions.
How much orange juice goes into the cake batter?
The batter requires 1/2 cup of freshly squeezed orange juice.
Should the eggs be added all at once?
No, eggs should be added one at a time, mixing well after each addition.
What is the consistency of the orange glaze?
The glaze should have a creamy, pourable consistency.
What tags are associated with this recipe?
Tags include dessert, cake, orange cake, pound cake, baking, sweet treat, citrus, and party dessert.
What is the preparation for the butter?
The butter should be at room temperature for the best results when creaming with sugar.