Orange Velvet Pound Cake Recipes

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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.

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

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