Glazed Orange Loaf Pound Cake

15m
Prep Time

45-60m
Cook Time

1h
Ready In

"This cake is amazing, it's buttery moist with an intense orange flavor and taste better if you leave it for the next day, I used freshly-squeezed orange juice and I think that really took it over the top"

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (53.5 g)
Calories 162.8
Total Fat - 3.3 g
Saturated Fat - 0.9 g
Cholesterol - 30.8 mg
Sodium - 88.6 mg
Total Carbohydrate - 28.1 g
Dietary Fiber - 0.5 g
Sugars - 11.1 g
Protein - 5.2 g
Calcium - 91 mg
Iron - 0.6 mg
Vitamin C - 4.7 mg
Thiamin - 0.1 mg

Step 1

Heat the oven to 350 degrees F. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans then line the bottoms with parchment paper.

Step 2

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

Step 3

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

Step 4

In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Step 5

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Step 6

WHILE THE CAKE IS BAKING; in a small saucepan cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice over low heat until the sugar dissolves.

Step 7

WHEN THE CAKES ARE DONE; let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Step 8

FOR ORANGE GLAZE; combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator for 24 hours.