Orange Glazed Citrus Pound Cake

By Susan Feliciano
@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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

6 Comments

Serves:

12-14

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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

How to Make Orange Glazed Citrus Pound Cake

Step-by-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.
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.
3Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
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.