Orange Pound Cake

By pammons

Makes 20 servings, each containing approximately:
175 calories
29 gm. carbohydrate
6 gm. fat
56 mg. cholesterol
3 gm. protein
154 mg. sodium
0 gm. fiber

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup low-fat cream cheese
• 1 1/2 cups evaporated cane juice
• 3 egg yolks
• 2 1/4 cups pastry flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup buttermilk
• 3/4 teaspoon orange extract
• 2 tablespoons grated orange peel
• 1/3 cup fresh orange juice
• 1 tablespoon powdered sugar

Details

Servings 20

Preparation

Step 1

1. Preheat oven to 350°. Lightly coat a 9-inch bundt pan with canola oil. Dust with all-purpose flour.
2. In a large mixing bowl, cream butter, cream cheese and evaporated cane juice with an electric mixer on low speed until sugar is dissolved. Add egg yolk and mix until combined.
3. In a medium bowl, sift together flour, baking powder, baking soda and salt.
4. In another bowl, combine buttermilk, orange extract, orange peel and orange juice. Add 1/2 of flour mixture to creamed mixture and mix on low speed for 30 seconds. Add 1/2 of buttermilk mixture and mix until just combined Add remaining half of flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth. Pour into bundt pan. Bake for 45 minutes or until toothpick inserted in center comes out clean.
5. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely. Dust with powdered sugar. Slice into 20 servings.