Orange Pound Cake

Special Recipe : Best Orange Pound Cake

Summary

Best Orange Pound Cake

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Servings 12

Integrated

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 cups white sugar
• 1 cup unsalted butter, at room temperature
• 6 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 eaches oranges, zested
• 1 cup sour cream, at room temperature
• 1 1/2 cups fresh orange juice
• 1 cup white sugar
• 1 orange, zested
• 3 tablespoons unsalted butter

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundtu00ae).

2. Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.

3. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.

5. While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Per Serving:

• 628 calories
• protein 7.5g 15% DV
• carbohydrates 95.7g 31% DV
• fat 25.1g 39% DV
• cholesterol 149.7mg 50% DV
• sodium 192mg 8% DV.