Orange Pound Cake

By Lorena_321

Ingredients

• Drizzle:
• 3 1/2 sticks unsalted butter, softened
• 2 3/4 cups sugar
• 8 eggs
• 1 t. orange extract
• 2 t. grated orange rind
• 3 cups all-purpose flour
• 1 T. baking powder
• 1 t. salt
• 3/4 cup fresh orange juice
• 3/4 cup powdered sugar
• 1 T. orange juice plus 1 t. water

Preparation

Step 1

Heat oven to 350 degrees. Butter and flour 10” tube pan. Tap out excess flour.
Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.
Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.
Bake at 350 degrees for 35 minutes. Lower heat to 300 degrees. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.
Drizzle: In a bowl, whisk powdered sugar and thinned orange juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.