Orange Pound Cake with Orange Icing
Citrus cake brings me back to lazy afternoons at my grandmother’s 70s-era formica table (bet your grandma had one, too). I’d join her around 3 o’clock with a cup of very weak tea (lighthouse tea, people call it in the Maritimes, because it’s “blinkin’ near water!’) and a slice of grocery-store pound cake served on a tissue. It was lemon cake with a thick lemon frosting, and I loved it.
This version is an orange pound cake with deliciously drippy orange icing. I partnered with Tropicana Canada on the recipe, and used Tropicana Pure Premium Orange Juice as the base (as you know, if you’ve been reading along here for a while, I’m a big fan because contains just the juice of oranges, pure and simple, only one ingredient on the carton).
This sunny cake is moist and tender and perfect for an afternoon cup of tea – weak or strong.
Orange Bundt Cake with Orange Icing
This Orange Pound Cake recipe is my take on a sentimental classic. This version, with delicious drippy icing, brings me back to lazy afternoons at my grandmother’s 70s-era formica table. I’d join her around 3 o’clock with a cup of very weak tea and a slice of grocery-store citrus pound cake.
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 3/4 cup unsalted butter plus more for greasing pan
- 2 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups Tropicana Pure Premium Orange Juice
- Edible flowers to garnish optional
- 1 1/2 cups confectioners' sugar
- 3 tbsp Tropicana Pure Premium Orange Juice
Preheat oven to 350ºF. Butter and flour a 10" bundt pan, making sure to grease all of the nooks and crannies.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a stand mixer, beat butter and sugar together until light and fluffy, 3 full minutes, pausing occasionally to scrape down sides of bowl. Beat in eggs, one at a time, and then vanilla extract.
With mixer speed on low, beat in 1/3 of the flour mixture followed by 1/2 of the orange juice. Repeat, ending with the final 1/3 of the flour mixture. Scrape batter into prepared bundt pan and bake for about 60 minutes, until centre feels springy when lightly pressed. Start checking cake around 40 minutes and tent it with foil if it's browning too quickly.
Cool cake in the pan for 10 whole minutes. Cover with a wire cooling rack and flip the pan over so that the cake is on the rack. Tap assertively on the bottom if the cake isn't releasing. (10 minutes in the hot pan are needed for the bottom to steam and facilitate removal.) Allow cake to cool completely on rack before icing.
To make the icing, whisk confectioners' sugar with juice to a smooth consistency. Place cooled cake on serving plate and spoon icing over top, allowing it to fall into centre and down sides. Garnish with edible flowers if desired.