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Orange Pound Cake

by Tom Fleming

A delicious dessert your family will love!

3 cups cake flour

6 large eggs

1 lb. butter at room temperature

1 lb. sugar

2 tsp. pure vanilla extract

1/2 tsp. salt

1/2 cup buttermilk

1/2 tsp. baking soda

1 tsp. baking powder

Zest of 3 oranges

Juices of 3 oranges

Preheat the oven to 325º.  Butter and lightly flour a 1-lb. cake pan and reserve.

Place orange juice into small pot and reduce till thicken to syrup consistency.

Sift the flour, baking soda, and baking powder into a stand mixer bowl. Stir in salt and the sugar. Add the butter and mix well. Add the whole eggs one at a time and allow to mix on slow speed before adding next egg.

Combine buttermilk, orange zest and vanilla extract. Slowly pour into mixer. After it is thoroughly mixed, turn the mixer up to medium for a few minutes, and then finally on high.

If the mixture is a little thick add just a touch more buttermilk. It is important that you don’t have any lumps

Pour the mix into pan and bake the cake for about 1 hour 20 minutes.

Keep looking at how your cake is doing through the oven window but avoid opening the oven door. This can cause cake to sink

Allow the cake to cool 15 or 20 minutes in the pan. Then gently remove the cake and place on serving dish. Spread orange syrup over top of cake and serve with fresh cream or ice cream.


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