DeeDee posted 04-08-98
* Exported from MasterCook *
Orange Pound Cake
Recipe By : Diane
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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12 tablespoons (1 1/2 sticks) unsalted butter -- at room temperature
1 1/4 cups sugar
3 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon finely grated orange zest
6 tablespoons fresh orange juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 350°F. Butter a 9 x 4 x 2 3/4-inch loaf pan. Line the bottom with a piece of parchment or waxed paper and butter the paper. Lightly dust the pan with flour, shaking out the excess.
In a mixing bowl, cream the butter and 3/4 cup of the sugar with an electric mixer. Add the eggs one at a time, mixing well after each addition. Add the sour cream, vanilla, orange zest, and 2 tablespoons of the orange juice; mix well. Sift the flour, baking powder, and salt over the batter and fold it in with a rubber spatula until just incorporated.
Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
While the cake is baking, prepare the orange glaze: Place the remaining 1/2 cup sugar and remaining 4 tablespoons orange juice in a small saucepan. Cook the syrup over medium heat until the sugar is dissolved, then cook 1 minute longer. Remove the pan from the heat and set aside.
When the cake is finished, let it cool in the pan on a wire rack for 5 minutes. Then remove it from the pan, peel off the paper, and return it to the rack to cool completely. Brush the glaze onto the surface of the cake while it is warm.
Serves 8 to 10