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Orange Pound Cake

1 34 cups unsalted butter, softened
2 34 cups granulated sugar
8 eggs
1 teaspoon orange extract
2 teaspoons grated orange rind
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
34 cup fresh orange juice (from 3 oranges)


Heat oven to 350F. Butter and flour 10 inch tube pan or bundt. tap out excess flour. Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down the bowl. Add eggs one at a time. Beat in extract and rind. Combine flour, baking powder, and salt in a small bowl. Gradually beat into butter mixture on medium speed., alternating with the orange juice. Beat two minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan. Bake at 350F for 35 minutes. Lower heat to 300 degrees and bake for an additional 45 to 50 minutes or until tooth pick comes out clean. Cool in pan for 15 minutes, turn cake out to rack and cool completely. To make drizzle:. Combine 3/4 cup confectioners' sugar and 1 tablespoon orange juice plus 1 teaspoon water. Whisk until smooth, drizzle over cooled cake. Let dry before slicing.

Source: www.food.com