I suddenly had an obsession for a cake out of my past and realized it was perfect for this time of year. So, I baked it, loved it and then I could hardly wait to share it with you.
For some reason, citrus flavors like orange and lemon are great flavors when the weather cannot make up its mind if it is winter or summer. Orange tastes fresh and to me, just seems perfect for spring. This Glazed Orange Pound Cake is ideal for Mother’s Day (yes, it is coming), a spring pot luck event or an upcoming picnic.
Many years ago, my grandmother had a caretaker who made this cake. Health and memory issues meant my grandmother could not live alone, so while some individuals provided only care, others became part of the family. One in particular, Helen, became a dear family member. She would often bake, encouraging my grandmother to “help” in a childlike fashion, hoping to keep her as involved as possible. I cannot make this cake without thinking fondly of Helen for it was her recipe.
The original recipe suggested a tube pan, but today I am intrigued by all of the decorative Bundt cake pans. You can use the Bundt pan you have, but today, I chose to use the Chiffon Bundt pan. (I was delighted when a neighbor gave me this wonderful pan! Thank you.)
It is a dense pound cake, with just enough orange to delight! The glaze seeps into the cake so there is no need for frosting. I think it is perfect accompanied with a cup of coffee. To create a spectacular dessert, serve the cake with a scoop of ice cream or sherbet.
It is the kind of old fashioned cake that just might encourage you to invite your friends over for cake and coffee—then have a second helping and linger over the coffee. Enjoy!
Glazed Orange Pound Cake
3 cups cake flour
1 tablespoon baking powder
Pinch salt
1 cup unsalted butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 tablespoons grated orange zest
5 large eggs, at room temperature
3/4 cup milk
Glaze:
1/4 cup unsalted butter
2/3 cup sugar
1/3 cup orange juice
Confectioners’ sugar
Preheat oven to 350ºF. Grease and flour a fluted, 10-cup Bundt pan.
Whisk together the cake flour, baking powder and salt. Set aside.
In a large mixing bowl, using an electric mixer at medium-high speed, beat butter until it is creamy. Beat in sugar and beat until light and fluffy. Beat in vanilla and orange zest. Beat in eggs, one at a time, beating well after each addition.
Beat in the flour mixture, alternately with the milk, making three additions of flour and two of milk. Beat just until blended. (The batter may appear a little curdled.)
Spoon batter into prepared pan. Bake 50 to 55 minutes or until a pick inserted in the center comes out clean. Allow to cool 10 minutes. Invert cake onto serving plate.
Melt butter in a small glass, microwave safe bowl in the microwave oven on High (100%) power for 45 seconds or until melted. Stir in the sugar and microwave on High for 45 seconds. Stir well. Microwave for 45 seconds on High power or until bubbly and sugar is dissolved. Stir in orange juice. Microwave for 30 seconds or until hot and bubbly. (If desired, melt butter in a small saucepan over medium heat. Stir in sugar and orange juice. Cook, stirring frequently, until juice is hot and bubbly and sugar is dissolved.) Very slowly drizzle orange juice mixture over the warm cake, allowing it to soak into the cake before pouring more glaze over the cake. Allow cake to cool.
Sprinkle lightly with confectioners’ sugar before serving.
Makes 1 (10-inch) cake (about 12 to 16 servings.)
Tips:
When grating the orange zest, be sure to finely grate just the colored portion for the white is bitter. I love my Microplane grater. I found that 2 tablespoons of orange zest is about 2 oranges.
I just bought the Heritage Bundt pan, and I’ve been dying to try it. This orange cake recipe sounds perfect for its maiden voyage! Love this site.
The swirls in the Heritage Bundt pan are beautiful and they will hold all of the glaze in this luscious cake. Let me know once you try it.