Orange Butter Pound Cake Bars Orange Glaze Recipes

THE BEST ORANGE POUND CAKE WITH GLAZE

Steps:

• 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.
• Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
• Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.

FRESH ORANGE POUND CAKE WITH ORANGE GLAZE

Steps:

• Preheat 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 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 are slightly golden.
• Remove from the oven and cool slightly.
• Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioner's 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 at room temperature.
• Place the cakes on a serving platter and serve.

ORANGE POUND CAKE

Steps:

• Grease a 1 pound loaf pan and preheat oven to 300°F.
• In a large mixing bowl or stand mixer, beat butter until light in color and fluffy (about 3 minutes).
• Gradually incorporate sugar.
• Add eggs one at a time on low. Scrape the bowl down, if needed.
• Alternate adding flour and milk until just incorporated. Add orange zest.
• Pour batter into loaf pan. Bake 1 hour 20 minutes or until a toothpick in the center comes out clean.
• Allow cake to cool on wire rack. Invert to release.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE GLAZE CAKE

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.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE-BUTTER POUND CAKE

Steps:

• Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
• Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)

ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• 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.
• 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.
• 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.