Orange Pound Cake

Orange Pound Cake might be a good recipe to expand your hor d'oeuvre repertoire. This lacto ovo vegetarian recipe serves 20 and costs 39 cents per serving. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 300 calories. This recipe is liked by 14 foodies and cooks. This recipe from Foodnetwork requires baking powder, baking soda, buttermilk, and flour. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. Overall, this recipe earns a rather bad spoonacular score of 14%. Try Blood Orange Pound Cake with an Orange Zest Icing, Orange Pound Cake, and Best Orange Pound Cake for similar recipes.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, at room temperature

1 cup confectioners' sugar, sifted

4 extra-large eggs, at room temperature

3 cups all-purpose flour

2 1/2 cups granulated sugar, divided

1 teaspoon kosher salt

3/4 cup freshly squeezed orange juice, divided

1 1/2 tablespoons freshly squeezed orange juice

1/3 cup grated orange zest (6 oranges)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

Equipment:

baking paper

loaf pan

oven

hand mixer

bowl

sauce pan

whisk

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth.

8. Add a few more drops of juice, if necessary, to make it pour easily.

9. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.


Nutrition Information:

Quickview
298k Calories
3g Protein
10g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
298k
15%

Fat
10g
17%

  Saturated Fat
6g
40%

Carbohydrates
47g
16%

  Sugar
32g
36%

Cholesterol
67mg
22%

Sodium
171mg
7%

Get Enough Of These
Protein
3g
8%

Selenium
10µg
15%

Vitamin B1
0.17mg
11%

Folate
44µg
11%

Vitamin B2
0.17mg
10%

Vitamin C
7mg
9%

Vitamin A
386IU
8%

Manganese
0.14mg
7%

Iron
1mg
6%

Phosphorus
61mg
6%

Vitamin B3
1mg
6%

Vitamin D
0.51µg
3%

Vitamin B5
0.33mg
3%

Calcium
30mg
3%

Fiber
0.7g
3%

Vitamin E
0.41mg
3%

Vitamin B12
0.16µg
3%

Potassium
85mg
2%

Copper
0.05mg
2%

Zinc
0.33mg
2%

Magnesium
8mg
2%

Vitamin B6
0.04mg
2%

covered percent of daily need
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