Orange Pound Cake
Ingredients
- Pound Cake
- 2 sticks butter
- 2 cups plain flour
- 2 cups sugar
- 1 tsp vanilla
- 6 whole eggs
- 1 tsp almond extract
- Orange Topping
- 1 cup sugar
- 2/3 cup orange juice
Step-by-Step Instructions
- Preheat oven to 350°F. Grease a bundt pan thoroughly and set aside.
- Cream butter and sugar thoroughly with mixer until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition.
- Add flour, vanilla, and almond extract and beat well until smooth and fully incorporated.
- Pour batter into the greased bundt pan. Bake at 350°F for 1 hour or until done (when an inserted toothpick comes out clean).
- While cake bakes, prepare the orange topping by mixing the sugar and orange juice together until sugar is mostly dissolved.
- Remove cake from oven and while still warm in the pan, poke holes in the top with a toothpick or skewer. Pour the orange topping slowly over the warm cake, allowing it to soak in. Let stand 10-15 minutes before inverting onto serving plate.
- Serve with a fresh brewed cup of coffee or cold glass of milk. Yummmmy!
Common Problems and Solutions
Q: Why is my pound cake dry?
A: Make sure to cream the butter and sugar thoroughly (3-4 minutes) to incorporate air, and don't overbake. The toothpick should come out clean but the cake should still feel moist. The orange glaze also helps keep it moist, so pour it over while the cake is still warm.
Q: Can I use a different pan instead of a bundt pan?
A: Yes, you can use two 9x5 loaf pans instead. Reduce baking time to about 45-50 minutes and check for doneness with a toothpick. The glaze works the same way.
Q: Why didn't my orange topping soak in?
A: The cake must be warm (right out of the oven) for the topping to soak in properly. Also, poking holes in the top before pouring helps the glaze penetrate. Pour slowly rather than all at once.
Tips and Techniques
Add the eggs one at a time and beat well after each addition - this helps create the fine, dense crumb that pound cakes are known for. Don’t skip poking holes in the warm cake before adding the glaze, as this helps the orange flavor penetrate throughout.
Ingredient Substitutions
- almond extract: additional vanilla extract or lemon extract
- orange juice: lemon juice, lime juice, or pineapple juice
- butter: margarine
Equipment Needed
- Bundt pan
- Electric mixer (stand or hand mixer)
- Toothpick or skewer for testing doneness and poking holes
Historical Context
Pound cakes have been a staple of Southern baking since colonial times, prized for their rich flavor and keeping quality. The addition of citrus glazes became popular in the mid-20th century as a way to add moisture and bright flavor.
