Orange Sour Cream Pound Cake W Orange Glaze Recipes

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ORANGE SOUR CREAM POUND CAKE



Orange Sour Cream Pound Cake image

Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this citrus glaze pound cake recipe!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert

Time 1h35m

Number Of Ingredients 11

1 cup unsalted butter ((at room temperature))
1 1/2 cups white sugar
zest of 2 large oranges (oranges or blood oranges (or both))
5 eggs
1/3 cup sour cream ((full fat))
1 tsp vanilla extract
1 1/2 cup all purpose flour
1/2 tsp salt
1/2 cup powdered sugar (sifted to remove lumps)
1/2 orange (juice and zest)
orange slices for serving

Steps:

  • Preheat your oven to 325 degrees Fahrenheit.
  • Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
  • Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
  • Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
  • Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
  • Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
  • Add the orange zest and beat on high speed until combined.
  • Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
  • Carefully scrape the batter into the loaf pan you've prepared.
  • Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
  • When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
  • Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
  • Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
  • Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
  • Slice and serve .

Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 135 mg, Sodium 157 mg, Fiber 1 g, Sugar 37 g

ORANGE SOUR CREAM POUND CAKE



Orange Sour Cream Pound Cake image

It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.

Provided by LilPinkieJ

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
3 egg whites
1/2 light sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons orange zest
1/2 teaspoon almond extract

Steps:

  • Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
  • In a bowl stir together flour, baking powder and soda; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
  • Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
  • Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE



Fresh Orange Pound Cakes with an Orange Glaze image

Provided by Food Network

Categories     dessert

Time 45m

Yield about 24 cakes

Number Of Ingredients 11

1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup fresh orange juice
2 ounces sliced almonds, finely chopped
8 ounces butter, (2 sticks) at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large egg yolks, at room temperature
3 medium oranges, zested

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.

ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

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.

FRESH ORANGE POUND CAKE WITH ORANGE GLAZE



Fresh Orange Pound Cake with Orange Glaze image

This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03) posted at the request of a zaar member.

Provided by Caryn

Categories     Dessert

Time 45m

Yield 24 cakes, 8 serving(s)

Number Of Ingredients 11

8 ounces butter, room temperature
1 cup sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
3 medium oranges, zested
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup fresh orange juice
2 ounces sliced almonds, finely chopped

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.

Nutrition Facts : Calories 610, Fat 29.9, SaturatedFat 15.9, Cholesterol 192.5, Sodium 330.2, Carbohydrate 81.2, Fiber 2.7, Sugar 60.2, Protein 7.3

ORANGE POUND CAKE



Orange Pound Cake image

Orange juice and zest adds citrus brightness to rich, buttery poundcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup plus 2 tablespoons orange juice
3/4 cup buttermilk
1 teaspoon pure vanilla extract
2 1/4 cups sugar
4 large eggs, room temperature
1/3 cup grated orange zest (about 6 oranges)
1 cup confectioners’ sugar, sifted

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla; set aside.
  • Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed; add eggs, one at a time, combining well between each addition. Add orange zest; combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour.
  • Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes; transfer to a cooling rack over a baking tray. Spoon glaze over cakes; cool completely.
  • Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.

ORANGE GLAZE CAKE



Orange Glaze Cake image

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

1 cup butter, softened
2 cups sugar
2 tablespoons grated orange zest
6 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup 2% milk
3 teaspoons baking powder
1/8 teaspoon salt
GLAZE:
1/3 cup confectioners' sugar
1/4 cup butter, melted
1/4 cup orange juice
Chopped candied orange peel, additional powdered sugar

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.

ORANGE GLAZED BUNDT CAKE



Orange Glazed Bundt Cake image

This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons grated orange zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice

Steps:

  • In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 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. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

Nutrition Facts :

ORANGE POUND CAKE



Orange Pound Cake image

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

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ 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 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

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.

Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g

SIMPLE ORANGE GLAZE



Simple Orange Glaze image

This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.

Provided by cukatie2983

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup confectioners' sugar
¼ teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice, or as needed

Steps:

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

Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g

ORANGE SWIRL-SOUR CREAM POUND CAKE



Orange Swirl-Sour Cream Pound Cake image

Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.

Provided by My Food and Family

Categories     Dairy

Time 2h30m

Yield 18 servings

Number Of Ingredients 9

1 large navel orange
3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 eggs
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup powdered sugar

Steps:

  • Heat oven to 325ºF.
  • Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
  • Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
  • Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
  • Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6635 g, Sugar 0 g, Protein 5 g

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From divascancook.com


ORANGE POUND CAKE WITH ORANGE GLAZE - NISAHOMEY.COM
2014-02-12 Sugar: 1/2 cup, powdered. Fresh orange juice: 2-3 tbsp (or as needed) Method: Bring all the ingredients to room temperature. Grease a loaf pan and preheat oven to 180 degree C. Mix flour, baking powder, and salt...keep aside. Cream/beat butter and sugar for 1 minute. Add in the eggs. Cream again for 1 minute.
From nisahomey.com


ORANGE-GLAZED POUND CAKE - TEATIME MAGAZINE
2014-08-25 Preheat oven to 325°. Spray a 6-cup Bundt pan with nonstick baking spray with flour. Set aside. In a large bowl, beat butter at high speed with an electric mixer until creamy. Add sugar, and beat until light and creamy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition.
From teatimemagazine.com


SOUR CREAM ORANGE POUND CAKE WITH ORANGE GLAZE | RECIPE ...
May 21, 2016 - This sour cream orange pound cake with orange glaze is a tasty twist on traditional pound cake. It was a try it and see recipe that turned out to be delicious!
From pinterest.com


GLAZED ORANGE POUND CAKE LOAF - SEASONS AND SUPPERS
2020-01-28 Instructions. Preheat oven to 375F (not convection/fan-assisted), with oven rack in the centre of the oven. *Reduce 25F if glass loaf pan or if your loaf pan is black. Grease a 4 1/2 x 10-inch tea loaf pan and line with parchment paper, …
From seasonsandsuppers.ca


GLAZED ORANGE POUND CAKE • THE HERITAGE COOK
Preheat oven to 350°F, with rack in lowest position. Butter and flour two 4-1/2 by 8-inch (6-cup) loaf pans. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
From theheritagecook.com


ORANGE VANILLA SOUR CREAM POUND CAKE - THE SUGAR COATED ...
In bowl of mixer cream the butter. Add the sugar and mix until pale yellow and fluffy. Add in the sour cream, mix until combined. Add in the eggs, vanilla, orange juice and zest, mix until well combined. With mixer on low slowly add in the flour mixture, mix until well combined. Pour batter into tube pan and bake for 1 hour and 20 minutes.
From thesugarcoatedcottage.com


EASY ORANGE POUND CAKE RECIPE - DEL'S COOKING TWIST
2016-02-27 Preheat the oven to 350°F (180°C) and grease a 10 x 4.5-inch (25×10 cm) loaf tin. In a large bowl, beat the eggs and sugar until pale and fluffy. Sift in the flour with the baking powder, stirring well. Melt the butter in a saucepan and pour it into the batter. Juice and zest the fresh orange and incorporate.
From delscookingtwist.com


GLAZED ORANGE POUND CAKE - RECIPE - FINECOOKING
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment. Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.
From finecooking.com


SIMPLE GLAZED ORANGE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2018-02-11 Whisk the dry ingredients together. Beat with a fork or whisk the eggs and milk. Mix together just until combined the wet ingredients and the dry ingredients. Pour into the bundt pan or cake pan and bake for about 40 minutes. Let cool and then top with a simple powdered sugar glaze or a syrupy glaze.
From anitalianinmykitchen.com


BEST EVER ORANGE SOUR CREAM POUND CAKE WITH CITRUS GLAZE ...
Mar 3, 2020 - Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this glazed pound cake recipe!
From pinterest.ca


ORANGE SOUR CREAM LOAF CAKE - MUNATY COOKING
2016-05-22 Preheat oven to 350F/180C. Line a 9 x 5 x 3-inch baking pan with parchment paper. In a bowl, sift flour together with salt, baking powder, baking soda, and keep aside. In a different bowl, add eggs, vanilla, sugar, orange zest, and beat until combined. Add oil, sour cream, milk, orange juice, and beat well. Add the dry to the wet ingredients ...
From munatycooking.com


GLAZED ORANGE POUND CAKE RECIPE! PERFECT FOR A HOT SUMMER DAY!
2014-04-14 In a large bowl, using a stand mixer or an electric mixer, cream together the butter and sugar until it is light and fluffy (about 5 minutes). Continuing to mix, beat in the eggs one at a time and add the orange zest. In a separate large bowl, sift together the flour, baking powder, baking soda and salt and set to the side.
From isavea2z.com


ORANGE POUND CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-06-28 Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside. In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside. Using an electric mixer, cream together butter, 2 ½ cups sugar and vanilla for 2-3 minutes until fluffy.
From melissassouthernstylekitchen.com


ORANGE POUND CAKE WITH GLAZE - BIGOVEN.COM
Cream butter, gradually adding sugar. Add egg yolks, one at a time, beating after each addition. Add buttermilk and soda mixture alternately with flour. Fold in orange rind and nuts. Beat egg whites to stiff peaks and fold into batter mixture. Pour batter into greased and floured tube or Bundt pan. Bake at 325 for 1 hour and 15 minutes, or ...
From bigoven.com


SOUR CREAM ORANGE CAKE RECIPE - THE SPRUCE EATS
2019-07-17 1/2 cup butter (room temperature) 1 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla. 3 cups all-purpose flour. 1 teaspoon salt. 1 teaspoon baking powder. 1 teaspoon baking soda. 6 ounces frozen orange juice concentrate (thawed)
From thespruceeats.com


GLAZED ORANGE POUND CAKE - TABLE FOR TWO® BY JULIE CHIOU
2013-06-17 Preheat oven to 350 degrees, Fahrenheit. Grease and flour bundt pan, set aside. In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside. In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
From tablefortwoblog.com


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