Zesty Orange Infusion Pound Cake with Rich Orange Caramel Glaze
Indulge in the delightful flavors of this Zesty Orange Infusion Pound Cake paired with a luscious Orange Caramel Glaze. Bursting with citrus bliss, this pound cake is made with freshly squeezed orange juice and zesty orange peel for an enchanting aroma and refreshing taste. The rich caramel sauce, made from the essence of the same orange, elevates this dessert to a new level of elegance. It's perfect for special occasions or as a sweet treat to share with family and friends. Serve it warm, drizzled with caramel, and watch it disappear from the dessert table!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
salt
1/2 teaspoon (none)
baking powder
1/4 teaspoon (none)
baking soda
1/4 teaspoon (none)
large orange
1 (peeled and juiced)
sugar
1 cup (divided; 1/4 cup for caramel)
buttermilk
1/2 cup (at room temperature)
vanilla extract
1/2 teaspoon (none)
butter
1/4 cup (softened (no substitutions))
large egg
1 (none)
large egg whites
2 (none)
water
2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly coat a 9x5-inch loaf pan with vegetable cooking spray or line with parchment paper for easy removal.
2
In a medium bowl, sift together the flour, salt, baking powder, and baking soda. Set this dry mixture aside.
3
Using a vegetable peeler, remove the peel from the orange and coarsely chop it into small pieces. Then, cut the orange in half and squeeze out 1/2 cup of fresh juice.
4
In a food processor, pulse the sugar and the chopped orange peel until the peel is finely chopped and the mixture is well combined.
5
In a small glass measuring cup, mix together the buttermilk, 1/4 cup of freshly squeezed orange juice, and vanilla extract. Set this mixture aside as well.
6
In a large mixing bowl, beat together the softened butter and the orange-sugar mixture on medium-high speed until fully combined and fluffy.
7
Add the large egg and egg whites to the butter mixture, one at a time, mixing well after each addition until fully incorporated.
8
Reduce the mixer speed to low, and gradually add the dry flour mixture, alternating with the buttermilk mixture. Start and end with the flour mixture, mixing until just combined.
9
Gently spoon the batter into the prepared loaf pan, smoothing the top evenly.
10
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
11
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Invert the cake onto a wire rack and remove the pan to cool completely.
12
For the Orange Caramel Glaze, combine the water and sugar in a small saucepan. Stir with a wooden spoon until the sugar is evenly moistened.
13
Heat over medium-low heat until it comes to a simmer. Cover and allow it to simmer for 2 to 3 minutes until the sugar is dissolved.
14
Uncover the saucepan and continue to cook for an additional 5 to 6 minutes, or until the sugar turns a deep amber color.
15
Remove the saucepan from heat and carefully stir in the reserved orange juice (it will bubble vigorously). Return to heat and stir until all the sugar has dissolved completely.
16
Once your caramel sauce cools slightly, drizzle it generously over the cooled pound cake slices before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of this pound cake?
The cake features a zesty orange infusion made with fresh orange juice and zest, topped with a rich orange caramel glaze.
What size loaf pan should I use?
You should use a 9x5-inch loaf pan for this recipe.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How do I prepare the orange for the batter?
Remove the peel with a vegetable peeler and coarsely chop it, then squeeze the orange to get 1/2 cup of juice.
Why do I need to pulse the sugar and orange peel?
Pulsing them in a food processor ensures the peel is finely chopped and the citrus oils are fully infused into the sugar.
What type of flour is required?
The recipe calls for 1 1/2 cups of all-purpose flour, which should be sifted.
Can I substitute the butter?
The recipe specifically notes that there should be no substitutions for the 1/4 cup of softened butter.
How many eggs are used in this recipe?
You will need 1 large egg and 2 large egg whites.
What role does buttermilk play?
Buttermilk is mixed with orange juice and vanilla to provide moisture and a tender crumb.
How should I add the dry ingredients to the batter?
Add the dry flour mixture gradually, alternating with the buttermilk mixture, starting and ending with the flour.
How long does the cake need to bake?
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack.
What are the ingredients for the Orange Caramel Glaze?
The glaze is made from water, sugar, and reserved freshly squeezed orange juice.
How do I know when the sugar is ready for the glaze?
Cook the sugar mixture until it turns a deep amber color, which usually takes 5 to 6 minutes after simmering.
What precaution should I take when making the glaze?
Be careful when stirring the orange juice into the hot amber sugar, as it will bubble vigorously.
When should I apply the glaze?
Drizzle the slightly cooled caramel sauce generously over the pound cake slices before serving.
Should the buttermilk be cold?
No, the buttermilk should be at room temperature for the best results.
Does this recipe use baking powder or baking soda?
It uses both: 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
What is the best way to prevent the cake from sticking?
Lightly coat the pan with vegetable cooking spray or line it with parchment paper.
How much orange juice goes into the cake batter?
1/4 cup of the freshly squeezed orange juice is mixed into the buttermilk and vanilla for the batter.
How much orange juice is reserved for the glaze?
The remaining 1/4 cup of orange juice (from the 1/2 cup total) is used for the glaze.
What speed should I use to beat the butter and sugar?
Beat the butter and orange-sugar mixture on medium-high speed until fluffy.
Is the orange juice added to the sugar immediately for the glaze?
No, the sugar and water must first be cooked until they reach a deep amber color before adding the juice.
What type of spoon should be used for the glaze?
A wooden spoon is recommended for stirring the sugar and water mixture.
Is this cake suitable for holidays?
Yes, with its zesty citrus flavor and rich glaze, it is perfect for special occasions and holidays.
How much vanilla extract is used?
The recipe requires 1/2 teaspoon of vanilla extract.
Should I sift the salt with the flour?
Yes, sift the flour, salt, baking powder, and baking soda together in a medium bowl.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
Can I serve this cake warm?
Yes, serving it warm and drizzled with caramel is highly recommended.
What tags describe this recipe?
Tags include dessert, cake, pound cake, orange, caramel, citrus, baking, holiday, and sweet.