Orange Glazed Citrus Pound Cake
7 photos of Orange Glazed Citrus Pound Cake
By
Susan Feliciano
@frenchtutor
11
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.
Ingredients
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CAKE
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1white cake mix
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1 smallbox lemon pudding (not instant)
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4eggs
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1 mediumorange, zested and juiced, plus
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·enough orange juice to make 1 cup
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1/4 coil
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1/4 cvery soft butter
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GLAZE
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4 Tbspfresh squeezed orange juice
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3/4 cwhite granulated sugar
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1 tspgrated orange zest
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1 tspgrand marnier or brandy (optional)
How to Make Orange Glazed Citrus Pound Cake
- 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. - 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.
- Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
- 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.
