Orange Glazed Citrus Pound Cake

Susan Feliciano

By
@frenchtutor

I had a pint of fresh squeezed orange juice that I wanted to use, and thought of making a glazed pound cake. I also had a cake mix, and an orange for zest, and this cake was born. My family loves the orange flavor and the crispiness of the glaze.


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Serves:

12-14

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE

1
white cake mix
1 small
box lemon pudding (not instant)
4
eggs
1 medium
orange, zested and juiced, plus
enough orange juice to make 1 cup
1/4 c
oil
1/4 c
very soft butter

GLAZE

4 Tbsp
fresh squeezed orange juice
3/4 c
white granulated sugar
1 tsp
grated orange zest
1 tsp
grand marnier or brandy (optional)

Directions Step-By-Step

1
Preheat oven to 350°F. Grease and flour a Bundt or tube pan.
Zest the orange; there should be at least 1 tablespoon of zest. Squeeze and reserve the juice.
2
In a mixing bowl, place cake mix, pudding mix, and 2 teaspoons of the orange zest. [Reserve remaining zest for the glaze.] Stir to blend. Add in the eggs, 1 cup of orange juice, oil, and butter. Beat on low speed 1 minute to combine; then beat 2 minutes at medium speed, scraping bowl as necessary.
3
Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
4
When cake is done, allow to cool in pan 10 minutes.
Combine Glaze ingredients and stir to blend well.
Turn cake out onto serving platter. Using a pastry brush, spread glaze on warm cake. Allow to cool completely before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American