Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A lovely citrusy poundcake from Moosewood New Classics.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
  2. With an electric mixer, cream the butter and sugar.
  3. Beat in the orange extract and the eggs.
  4. Add 2 cups of the flour and beat well.
  5. Add the orange juice and beat.
  6. In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
  7. Add to the batter and beat well.
  8. Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
  9. Cool the cake in the pan on a rack for 10 minutes.
  10. Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
  11. Cool for another 10-20 minutes.
  12. Meanwhile, prepare the glaze.
  13. Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
  14. Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Most Helpful

Pound cake really can't get any better than this, I used 2 tablespoons of orange rind in place of the extract and used fresh orange juice, also I used half cake flour and half all-purpose, thanks for this great recipe pattikay!...Kitten:)

Kittencal@recipezazz August 23, 2007

Did everything to the T. Was very thick going in pan. Was still a little raw inside when done. Couldn't bake any longer or would have burned.. Maybe oven temp is off a little. Why so thick ?

Melody I. April 18, 2015

Tried this out yesterday and it turns out perfect!!! <br/>I added 2 tbsp. orange rind, 1 tbps lemon rind & 1 tbps lemon juice, too.<br/>Everyone loves it! Yummy! Will do it again!<br/>Thanks, Pattikay!

Shima D. July 28, 2014