Orange Cream Glazed Pound Cakes

OH MY! These are bursting with orange flavor! Orange zest and fresh orange juice in the cake and orange juice in the cream glaze makes this a spring dream classic. And we finally got our 80 degrees weather, so we are celebrating! Yay!!

So I ask you, how cute are these delicate and petite bundt cakes? Don’t they just look so lush? How about heavenly? How about orangey? Umm..is that even a word.

Sounds like a word I would use, so we’re legit, enough. Hopefully you’ll forgive me after you have taken a bite or two.

Ingredients :

Orange Pound Cake:

• 1 1/2 cups all-purpose flour sifted
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup orange juice freshly squeezed or store-bought
• 2 tablespoons orange zest
• 1/2 cup + 2 tablespoons canola, vegetable or olive oil
• 3/4 cup granulated sugar
• 2 large eggs
• 3 Tablespoons milk, cream or buttermilk

Orange Cream Glaze:

• 2 tbsp freshly squeezed orange juice
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions :

1. Preheat oven to 350ºF. 

Orange Cream Cake:

Grease and flour 6 mini bundt pans or a small 7.5 inch bundt pan, and set aside.

In a medium large bowl, sift together all the flour, salt and baking powder ingredients, and whisk together. Set aside.

In a separate bowl, combine the the rest of the ingredients and whisk together until combined

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full recipes : www.thebakingchocolatess.com

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