This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Ingredients
Syrup
- 1 ½ cups fresh orange juice
- 1 cup white sugar
- 1 medium orange, zested
- 3 tablespoons unsalted butter
Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 medium oranges, zested
- 1 cup sour cream, at room temperature
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
Step 2
Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
Step 3
Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
Step 5
While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 628 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat15g | 75% |
Cholesterol150mg | 50% |
Sodium192mg | 8% |
Total Carbohydrate96g | 35% |
Dietary Fiber1g | 4% |
Total Sugars70g | |
Protein8g | |
Vitamin C19mg | 97% |
Calcium64mg | 5% |
Iron2mg | 11% |
Potassium177mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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