When it comes to brainstorming what to make for dessert, for some reason I always forget about pound cake. Maybe it’s because it is made in a loaf pan? Or maybe because I think of cookies or brownies as a dessert. However, whenever I reintroduce pound cake into my life I am upset with myself that I have gone so long without it! It is one of the main ingredients in a trifle dessert I grew up LOVING that I will be posting very soon, but other than that I need to have more pound cake!
Citrus Pound Cake
Yield:
8
Prep Time:
15 minutes
Cook Time:
1 hour
Additional Time:
2 hours
Total Time:
3 hours 15 minutes
When it comes to brainstorming what to make for dessert, for some reason I always forget about pound cake. Maybe it's because it is made in a loaf pan
Ingredients
Batter
- 1 3/4 cups AP flour
- 1 cup granulated sugar
- Zest of 3-4 oranges
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs, room temperature
Icing
- 1-1 1/2 cups powdered sugar
- Juice of 3 oranges
- Zest of 3 oranges
- Pinch of salt
Instructions
- Preheat oven 375°F. Grease loaf pan then line with parchment paper, set aside.
- In a medium bowl, combined flour, salt and baking powder. Set aside. In a large bowl, add sugar and zest. Use your fingers to press zest into sugar.
- Whisk in 1 egg at a time until smooth. Whisk in oil and vanilla until smooth. Mix in sour cream until combined. Gradually add in flour mixture, mixing until just combined (don’t over mix).
- Pour cake batter into loaf pan and level the top. Bake for 50-60 minutes, cake will be golden and center will not be wet. Remove from oven. Cool in pan for 10 minutes then on a wired rack for 2-3 hours.
- Meanwhile, prepare icing by whisking ingredients together, gradually adding orange juice until smooth consistency is achieved. Pour icing over cooled cake. Slice to serve and enjoy!
