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Moist Orange Pound Cake with Fresh Citrus Glaze Recipe

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4.1 from 251 reviews

  • Author: Amina
  • Total Time: 3 hours 5 minutes
  • Yield: 8 servings

Description

This Moist Orange Pound Cake is a delightful citrus-infused dessert featuring a tender crumb from cake flour and a vibrant fresh orange glaze. The combination of orange zest, juice, and a touch of vanilla creates a bright, flavorful cake perfect for any occasion. The cake is baked to perfection in a classic loaf pan and finished with a smooth, sweet orange glaze that enhances its moist texture.

Ingredients

Dry Ingredients

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¼ cups sugar
  • 4 large eggs (room temperature)
  • 1 tablespoon grated orange zest plus 1 tablespoon juice
  • 1 ½ teaspoons vanilla extract
  • 16 tablespoons unsalted butter (melted and hot)

Glaze

  • 2 tablespoons orange juice
  • ½ cup powdered sugar

Instructions

  1. Prepare the Pan and Dry Ingredients: Adjust your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8½ by 4½ inch loaf pan to ensure the cake releases easily after baking. In a bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  2. Process the Wet Ingredients: In a food processor, combine the sugar, eggs, orange zest, orange juice, and vanilla extract. Process until the mixture is well combined. While the processor is running, slowly pour in the melted hot butter in a steady stream to incorporate it fully without curdling the eggs and sugar.
  3. Combine the Batter: Pour the wet mixture into a large bowl. Sift the flour mixture over the wet ingredients in three additions. After each addition, gently whisk to combine until just a few streaks of flour remain. Whisk lightly until the batter is smooth with almost no lumps to keep the cake tender.
  4. Bake the Cake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Wipe any batter off the sides of the pan and gently tap it on the counter to release any trapped air bubbles. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking for even cooking.
  5. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a small knife around the edges to loosen the cake, then invert it onto the wire rack. Turn the cake right side up and let it cool completely, approximately 2 hours, to set the texture before glazing.
  6. Glaze: In a small bowl, whisk together 2 tablespoons of orange juice and ½ cup powdered sugar until smooth. Adjust the consistency with more powdered sugar if needed to reach your desired thickness. Drizzle the glaze over the cooled pound cake to finish with a sweet and tangy citrus topping.

Notes

  • Ensure eggs are at room temperature for better mixing and volume.
  • Melted butter should be hot but not boiling to prevent cooking the eggs when combined.
  • Be gentle when folding in dry ingredients to avoid over-mixing and developing gluten, which can make the cake dense.
  • Use cake flour for a lighter, tender crumb compared to all-purpose flour.
  • Cooling the cake completely before glazing prevents the glaze from melting and running off.
  • The glaze thickness can be adjusted by adding more powdered sugar to make it thicker or more orange juice to thin it.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/moist-orange-pound-cake-with-fresh-citrus-glaze-recipe/