Zippy Orange Pound Cake with Orange Zest Glaze

Glazed Pound Cake

Does anyone know what this week is?!  No guesses?  It’s my birthday week!  And last week was the one year birthday of Imperfectly Delicious.  Hooray!

I’ll spare you the song, but just know I’m humming it as I type.  To celebrate I decided to bake a cake.  I wanted something simple, but full of flavor to match the philosophy of this blog.  Easy and fun!  I found this fantastic recipe and, as usual, put my own stamp on it.

Orange Pound Cake with Orange Zest Glaze (based on a Gale Gand recipe)

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup sugar, plus 1/3 cup (for glaze later on)
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/4 cup orange juice, plus 1/3 cup (for glaze later on)
  • 1 tsp orange zest

Preheat the oven to 350 degrees F.  Butter a 6-cup loaf pan and line it with parchment or waxed paper.  In a medium bowl, whisk the flour, baking powder, and salt.  This helps to break up any lumps and ensure  your ingredients are well incorporated.

Using a mixer or hand mixer, cream the butter. Afterwards add 1 cup of the sugar and blend. With the mixer running at low-speed, add the eggs one at a time.   The batter will be a very pale shade and be fluffy and light in texture.  Add in the vanilla and mix.

Gradually mix in small batches of the dry ingredients and the orange juice to the creamy butter mixture.  Mix over the lowest speed until just smooth.

Pour batter into the prepared pan and bake until golden and a tester inserted into the center comes out dry.  I baked mine for 50 minutes at 350 degrees and 15 more at 325 because the top of my loaf was dark in color.

In the last few minutes of baking start to assemble your glaze.  Combine the remaining 1/3 cup sugar, orange zest and the remaining 1/3 cup orange juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm).  Run a knife around the sides of the pan.  Put a wire rack or silpat over a sheet pan with sides (to catch the glaze), and turn the cake out onto the rack.  Peel off the waxed paper.  It’s ok if a bit of the cake comes off on the paper, this will help the glaze soak into the cake.

Using a pastry brush or a spoon, spread glaze all over the top and sides of the cake and let soak in.  Make sure to use all of the glaze, including any glaze that dripped onto the sheet pan.  I put plastic wrap under mine to catch the spills (oops).

Let cake cool at room temperature, or wrapped in plastic wrap, in the refrigerator.  Serve at room temperature, in thin slices.

This cake is downright tasty!  It didn’t actually end up tasting much like orange, but in a pleasant turn of events, much more like a glazed doughnut.  The recipe just calls for sugar in the glaze, in the future I would use confectioner’s sugar/powdered sugar in place of the granulated.  This type of sugar made the cake a bit sticky.  Oh well, as we know no recipe is perfect every time.  Don’t let that intimidate you!  Keep working in the kitchen and let me know next time you make delicious treats!