The Best Orange Pound Cake With Glaze Recipes

ORANGE SOUR CREAM POUND CAKE

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 .

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

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.

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.

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.

ORANGE GLAZED BUNDT CAKE

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.