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Fresh Orange Pound Cakes with an Orange Glaze Recipe

Fresh Orange Pound Cakes with an Orange Glaze

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on May 17, 2013

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    Like some others said, this recipe is missing baking soda or baking powder. I made it in a bundt pan and it did not rise at all. I was making it to take to work and had to make another cake for the occasion. It sounded and looked really good, but I won't be makeing this again. :-(

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  • on December 24, 2011

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    very good and simple to make

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  • on July 22, 2009

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    Being a pretty experienced baker, I think what's missing in this recipe is to beat the 3 remaining egg whites to soft peaks and fold them in at the end before putting the batter into the pan. Worked well in my version.

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  • on June 02, 2009

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    this recipe is ok but tastes like something is missing. I would not make it again.

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  • on October 15, 2008

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    today we were left with out desert i trusted the recipe and didn't put any baking powder of baking soda and it came out awful. Emeril you owe me 20 dollars for the ingredients and a dessert for my sisters dinner night.

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  • on June 07, 2008

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    The first time I made this cake I took it to a family gathering, needless to say it did not last very long and everyone wanted the recipe. Now this cake its a staple around and it does not last very long. Its easy to put together. Its so moist that it melts in your mouth and of course the flavor is excellent. Thanks Emeril for your wonderful recipe.

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  • on December 12, 2007

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    I made these last year as gifts for my co-workers and they were a hit. I'm doing it again this year. This cake is awesome!

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  • on April 29, 2007

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    How much baking powder or soda to use in this recipe?

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  • on April 10, 2006

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    Bam! This didn't work at all. Where is the baking powder. I thought I'd give Emeril the benefit of the doubt and make it as printed on the site. I'm guessing the other people who had success with this receipe just added 1 1/2 tsp baking powder on their own. Emeril you owe me $10 for ingredents

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  • on April 26, 2005

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    I made this recipe in a large bundt pan so it took about 40 minutes to cook through but BOY was it worth it. A very fresh, clean taste; delicious for desert or a decadent breakfast! I Highly recomend this recipe!

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