Orange Velvet Pound Cake Dixie Crystals Recipes

LITTLE DIXIE POUND CAKE

Steps:

• In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.

CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
• Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
• Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
• Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.

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.