Lemon-and-Orange-Glazed Pound Cake

Lemon-and-Orange-Glazed Pound Cake
Photo by Fredrika Stjärne

Ingredients

  • 0.25 cup(s) freshly squeezed orange juice
  • 1.5 teaspoon(s) finely grated orange zest
  • 2 cup(s) confectioners' sugar
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) finely grated orange zest
  • 1 teaspoon(s) finely grated lemon zest
  • 3.3333 cup(s) sugar
  • + 9 more ingredients
    • 4 cup(s) all-purpose flour
    • 2 tablespoon(s) freshly squeezed orange juice
    • 1.5 teaspoon(s) pure vanilla extract
    • 2 stick(s) unsalted butter
    • 1 tablespoon(s) freshly squeezed lemon juice
    • 1.5 teaspoon(s) finely grated lemon zest
    • 10 large eggs
    • 1 tablespoon(s) freshly squeezed lemon juice
    • 1 cup(s) heavy cream

Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. Make the Cake: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the...

View full recipe at Food & Wine

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