FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
CITRUS-GLAZED POUND CAKE
This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
- Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
- To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g
CITRUS POUND CAKE
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.
CITRUS-GLAZED POUND CAKE
If you've been following my recipes then you've probably already realized I'm nuts about citrus tastes - especially lemons. This cake is as bright and sunny as a day in the Mediterranean.
Provided by evelynathens
Categories Dessert
Time 1h35m
Yield 15-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300F (this low temperature is correct).
- Butter and flour a bundt pan.
- Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
- Add baking powder and salt.
- Add flour, alternately with eggs and yoghurt.
- Combine well, scraping down sides and bottom of bowl with rubber spatula.
- Batter will be very thick.
- Empty batter into prepared Bundt pan.
- Bake until done, approximately 1 hour and 15 minutes.
- Remove and let stand on rack for 10 minutes.
- Heat together glaze ingredients until butter melts and sugar dissolves.
- Pour over cake.
- Let stand 30 minutes longer before removing from pan.
- Cool completely.
Nutrition Facts : Calories 345.2, Fat 15.3, SaturatedFat 9.2, Cholesterol 93, Sodium 294.1, Carbohydrate 48.5, Fiber 0.6, Sugar 32.1, Protein 4
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
SUNNY CITRUS POUND CAKE
This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Combine the flour, salt, baking powder and baking soda; set aside.
- Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
- Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
- Add the zests.
- Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
- Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
- Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack.
- Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
- Poke holes in the cake with a toothpick, skewer or fork.
- Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.
Nutrition Facts : Calories 341.2, Fat 13.4, SaturatedFat 8, Cholesterol 84.9, Sodium 184.6, Carbohydrate 51.8, Fiber 0.7, Sugar 33.5, Protein 4.6
CITRUS POUND CAKE
Provided by Ruth Cousineau
Categories Cake Mixer Egg Dessert Bake Lemon Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
- Sift together flour, baking powder, and salt.
- Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
- Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
- Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
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ORANGE POUND CAKE WITH ORANGE GLAZE | JULIE BLANNER
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5/5 (5)Calories 676 per servingCategory Brunch, Desserts
- In a large mixing bowl or stand mixer, beat butter until light in color and fluffy (about 3 minutes).
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- Heat the oven to 350˚F. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and line bottoms with parchment paper.
- In the bowl of a stand mixer, cream butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes. Beat in eggs and orange zest.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter. Divide batter evenly between the loaf pans. Wiggle loaf pans to make sure batter is settled and smooth on top. Bake for 45 minutes or until cake tester comes out clean.
- While the pound cake bakes, make the glaze by whisking together confectioner's sugar and orange juice until it reaches the desired consistency to spread and drip slightly. Add more juice if it's too thick or add more sugar is it's too thin. When pound cake is nearly cool, cover with the glaze before cutting and serving.
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4/5 Total Time 2 hrs 45 minsServings 12-16
- Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
- In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
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Ratings 78Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
- Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
- Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
- Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
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