orange glazed citrus pound cake
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.
prep time
25 Min
cook time
1 Hr
method
Bake
yield
12-14 serving(s)
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 cup oil
- 1/4 cup very soft butter
- GLAZE
- 4 tablespoons fresh squeezed orange juice
- 3/4 cup white granulated sugar
- 1 teaspoon grated orange zest
- 1 teaspoon grand marnier or brandy (optional)
How To Make orange glazed citrus pound cake
-
Step 1Preheat 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. -
Step 2In 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.
-
Step 3Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
-
Step 4When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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