Fresh Orange Pound Cake with Orange Glaze ππ°
Recipe Overview:
- Name: Fresh Orange Pound Cake with Orange Glaze
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Total Time: 45 minutes
- Recipe Category: Dessert
- Keywords: Oranges, Citrus, Fruit, Nuts, Kid Friendly, Kosher, Potluck, < 60 Mins, Oven
- Recipe Servings: 8
- Recipe Yield: 24 mini cakes
Introduction:
Indulge your taste buds with this delightful Fresh Orange Pound Cake with Orange Glaze recipe, straight from the culinary genius of Emeril Lagasse, first aired in 2000 on the Food Network (show #EM1D03). Bursting with citrusy goodness, this cake is perfect for any occasion, from casual family gatherings to elegant dessert tables. It’s a delightful treat that combines the refreshing flavor of oranges with the rich, buttery goodness of a classic pound cake. πβ¨
Ingredients:
- 1 cup (2 sticks) butter, at room temperature π§
- 2 cups granulated sugar π₯
- 3 large eggs π₯
- Zest of 3 oranges π
- 1 teaspoon vanilla extract πΏ
- 3 cups all-purpose flour πΎ
- 1/2 teaspoon salt π§
- 1 1/2 cups confectioners’ sugar, sifted π
- 1/2 cup freshly squeezed orange juice π₯€
- 2 tablespoons sliced almonds, for garnish π°
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 400Β°F (200Β°C). |
| 2 | Grease 24 mini bundt pans (2 pans of 12 mini bundt tins). |
| 3 | Combine butter and granulated sugar in an electric mixer fitted with paddle attachment. Beat until smooth. |
| 4 | Add eggs and yolks, one at a time, beating until incorporated. |
| 5 | Mix in orange zest and vanilla extract. |
| 6 | Gradually add flour and salt, 1/2 cup at a time, mixing until the batter is smooth. |
| 7 | Spoon 1/3 cup of batter into each prepared mini bundt pan. |
| 8 | Bake for 15 to 20 minutes or until the tops of the cakes are slightly golden. |
| 9 | Remove from oven and cool slightly. Unmold the cakes onto wire racks. |
| 10 | In a small bowl, whisk together confectioners’ sugar and orange juice until smooth to make the glaze. |
| 11 | Place wire racks over a baking sheet lined with parchment paper. Drizzle the glaze over each cake. |
| 12 | Sprinkle the top of each cake with sliced almonds. |
| 13 | Cool the cakes at room temperature. |
| 14 | Transfer the cakes to a serving platter and serve. |
Nutritional Information (Per Serving):
- Calories: 610
- Total Fat: 29.9g
- Saturated Fat: 15.9g
- Cholesterol: 192.5mg
- Sodium: 330.2mg
- Total Carbohydrates: 81.2g
- Dietary Fiber: 2.7g
- Sugar: 60.2g
- Protein: 7.3g
Tips and Serving Suggestions:
- Fresh Oranges: For the best flavor, use freshly squeezed orange juice and zest.
- Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: Feel free to customize this recipe by adding chopped nuts, such as walnuts or pecans, for extra crunch.
- Presentation: Serve each mini cake on a decorative plate garnished with a slice of fresh orange for an elegant touch.
Indulge in the tantalizing aroma and irresistible taste of this Fresh Orange Pound Cake with Orange Glaze. Whether you’re hosting a brunch, celebrating a special occasion, or simply satisfying your sweet cravings, this recipe is sure to become a favorite in your repertoire. Enjoy the burst of citrus flavor and the moist, tender crumb with every delightful bite! ππ°
