Glazed Orange Pound Cake

Take advantage of winter citrus by baking this glazed orange pound cake! The dense, buttery cake is made with freshly squeezed orange juice for a refreshingly bright flavor in both the batter and the glaze. By adding a touch of oil, it stays moist for several days, so you can enjoy it all week long with your morning coffee or afternoon tea!

Ingredients

Method

Nutrition

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Step 1

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For

10

M

I

For the pound cake:

240

g

All-purpose flour

1 1/2

tsp

Baking powder

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Per Serving

Calories

504kcal

Fat

25g

Saturates

13g

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Notes

Cream the butter & sugar for at least 3 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener. Use any neutral oil such as vegetable or canola. I prefer to use light-tasting olive oil.

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