Save Recipe Print
Fresh Orange Pound Cakes with an Orange Glaze
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
about 24 cakes
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
about 24 cakes

Ingredients

For the Glaze:
Garnish
For the Cake:

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Orange Pound Cake

Recipe courtesy of Ina Garten

Lemon Pound Cake

Recipe courtesy of Gale Gand

Chocolate Pound Cake

Recipe courtesy of Trisha Yearwood

Vanilla Cream Cheese Pound Cake

Recipe courtesy of Ina Garten

Honey Vanilla Pound Cake

Recipe courtesy of Ina Garten

Plain Pound Cake

Recipe courtesy of Ina Garten

Lemony Yogurt Pound Cake

Recipe courtesy of Food Network Kitchen

Lemon-Lime Pound Cake

Recipe courtesy of Ree Drummond

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories