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Pound: Pound Cake with Orange Glaze




Source of Recipe


Marilyn Harris


List of Ingredients




6 eggs, room temperature
6 egg yolks, room temperature
1/4 cup fresh orange juice
1 tablespoon fresh orange zest
1 pound unsalted butter, softened
2 1/2 cups granulated sugar
1 1/2 tsp. salt
3 3/4 cups cake flour

The Glaze:---
3 cups confectioners' sugar
4 to 5 tbsp fresh orange juice
Orange slices, optional


Recipe



Combine eggs, egg yolks, orange juice and zest in a bowl. Beat just to combine. Place softened butter in a mixing bowl, and beat for a full 2 minutes. (If you have a mixer with a paddle attachment, use it.) Gradually add the sugar and continue beating for 5 minutes. Slowly add the egg mixture, beating an additional 5 minutes. Add the salt.

Sift the flour and fold it in, 1/3 at a time. Be sure flour is well incorporated. Pour into a generously greased 10-inch tube pan. Bake in a preheated 350° F. oven for 1 hour to 1 hour and 15 minutes. Cool completely on a cooling rack before removing from the pan.

Orange glaze: Combine the confectioners' sugar and orange juice, adding just enough to make a thin frosting. Stir with a whisk until smooth. Drizzle over the cake. Decorate with orange slices, if desired.

Serves 12