Try this Orange Pound Cake Loaf recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350° F
Spray a 9×5 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.
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.
Stir in flour until incorporated and finally the orange juice, mixing until smooth.
Spread batter into prepared pan and bake for 55-60 minutes until center is set.
If you notice the edges are browning too fast, tent the pan with foil and continue baking.
Allow cake to cool in pan for 15 minutes and then remove from pan before glazing.
Glaze
Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.
Pour over cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1141g) | ||
Recipe Makes: Servings | ||
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Calories: 2427 | ||
Calories from Fat: 1275 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 141.6g | 189 % | |
Saturated Fat 89.5g | 448 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 380.7mg | 117 % | |
Sodium 85085.8mg | 2934 % | |
Potassium 880.9mg | 23 % | |
Total Carbohydrate 287g | 84 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 286.3g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2427
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