Fresh Orange Pound Cake with Orange Glaze
- Reviews 1
Ready In: 45 mins
Serves: 8
Yields: 24 cakes
Ingredients
- 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
GLAZE
- 2 cups confectioners' sugar
- 1⁄4 cup fresh orange juice
Garnish
- 2 ounces sliced almonds, finely chopped
Directions
- 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.
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