Fresh Orange Pound Cakes with an Orange Glaze

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
about 24 cakes

Ingredients
  • For the Cake:
  • 8 ounces butter, (2 sticks) at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • 3 medium oranges, zested
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • For the Glaze:
  • 2 cups confectioners' sugar
  • 1/4 cup fresh orange juice
  • Garnish
  • 2 ounces sliced almonds, finely chopped
Directions

Preheat the oven to 400 degrees F.

Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.

Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.

Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.

In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Almond Sour Cream Pound Cake

    Recipe courtesy of Paula Deen