This dense, fine-textured pound cake is so rich and buttery that all you need to frost it with is a drizzle of orange icing.

Source: Family Circle

Gallery

Recipe Summary

prep:
15 mins
bake:
45 mins
bake:
35 mins
total:
1 hr 35 mins
Servings:
24
Advertisement

Ingredients

Ingredient Checklist
Drizzle:

Directions

Instructions Checklist
  • Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.

    Advertisement
  • Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.

  • Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.

  • Bake at 350 F for 35 minutes. Lower heat to 300 F. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.

Drizzle:
  • In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Nutrition Facts

306 calories; fat 15g; cholesterol 107mg; saturated fat 9g; carbohydrates 39g; protein 4g; sodium 170mg.
Advertisement
Advertisement