Orange Pound Cake with an Zesty Orange Glaze
Orange Pound Cake with an Zesty Orange Glaze
Ingredients
- 8 Ounces /1 cup Butter At room Temperature
- 21/4 cups Sugar
- 3 Cups All Purpose Flour or maida
- ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ½ cup Curd+¼ cup water or ¾ cup butter milk
- 1 teaspoon Vanilla Extract
- ½ cup Orange Juice
- Zest of 2 oranges 1 tbsp
- 4 Eggs
Glaze
- 1 Cups Caster Sugar
- 2 tablespoon Orange Juice
- ½ tablespoon Orange Zest
Instructions
- In a large bowl,Cream the butter with a whisk or a hand whiske till it turns pale.
- Add the sugar and again whisk till the sugar crystals start to dissolve and it looks like a very light yellow paste.
- In a separate bowl mix the flour,baking powder,cinnamon and salt and set aside.
- Combine the buttermilk and the orange juice.
- Add the juice mixture and the flour mixture to the creamed butter alternatively and combine.Add the vanilla extract and the orange zest.
- Add the eggs one by one and mix.
- Bake in a preheated oven at 180 degrees for 40-50 minutes till the skewer comes out clean.
- Once cooked,take out of the oven and let it cool in the pan for 10 minutes.
- Gently transfer to a wire rack and cool till at room temperature.
- Glaze
- Sift the caster sugar.
- Whisk the caster sugar,orange zest and orange juice till you get a thick glaze.
- Once the cake has cooled pour over it.
Notes
I have used a bundt pan.You can use a normal pan too but keep an eye on the cooking time.
I used freshly squeezed orange juice for this cake but you can use store bought orange juice also but adjust the sugar accordingly.
I used freshly squeezed orange juice for this cake but you can use store bought orange juice also but adjust the sugar accordingly.