Orange Pound Cake

Ingredients

• 3/4 cup Butter (170 gms, I used unsalted)
• 1.5 cups Sugar
• 3 Eggs (@room temp)
• 1 tsp Vanilla extract / essence
• 1 tsp Orange zest (refer notes)
• 1.5 cups Plain flour
• 1/2 cup Freshly squeezed orange juice
• 1 cup Powdered sugar / icing sugar (refer notes)
• 1 tsp Orange zest (refer notes)
• 2-3 tbsp Orange Juice

Instructions

1. 1

   Preheat oven to 180 C, 10 mins before baking.

2. 2

   Spray a 9x5 loaf pan with cooking spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Spray again lightly.

3. 3

   In bowl of stand mixer cream butter and sugar together until light and fluffy, about 3 minutes. Add in eggs, vanilla and zest and mix until combined, scraping sides as necessary.

4. 4

   Stir in flour until incorporated and finally the orange juice, mixing until smooth.

5. 5

   Spread batter into prepared pan and bake for 55-60 minutes until center is set.

6. 6

   If you notice the edges are browning too fast, tent the pan with foil and continue baking.

7. 7

   Allow cake to cool in pan for 15 minutes and then remove from pan before glazing.

8. 8

   For the glaze

9. 9

   Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.

10. 10

    Pour over cooled cake.