Fresh Orange Pound Cake with Orange Glaze

Recipe by Caryn
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READY IN: 45mins
SERVES: 8
YIELD: 24 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups flour
  • 12
    teaspoon salt
  • GLAZE
  • 14
    cup fresh orange juice
  • Garnish
  • 2
    ounces sliced almonds, finely chopped
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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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