I’m a fairly frugal baker, searching for uses for leftover ingredients whenever I can. I learned to make fudge with the leftover evaporated milk from my pumpkin pie recipe, various curds and pastry creams with the leftover yolks from my egg whites from white cake, and meringues from the leftover whites from those various curds and pastry creams. This week’s walnut torte left me with about two and a half tablespoons of orange zest, so I put some of it into orange shortbread cookies and used the remaining portion and juice for this pound cake.
Full disclosure, while this tastes delicious and its texture is exactly what I’d hoped for except for a few larger air holes (see the photo here), it’s not nearly as citrusy as I wanted it to be. Next time I make this – and there will absolutely be a next time – I’m going to include much more zest so the orange and lemon flavors really come through.
For the cake
- 8 tablespoons butter
- 3 eggs
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- About 1 1/2 tablespoons orange zest
- Zest of 1 lemon
- 1/4 teaspoon orange extract
- 1/4 teaspoon lemon extract
For the orange glaze
- 2 cups powdered sugar
- 2-3 tablespoons orange juice
Let butter, eggs, and sour cream stand at room temperature for 30 minutes.
Preheat oven to 325 degrees. Grease and lightly flour an 8x4x2 loaf pan.
In a small bowl, combine flour, baking soda, and baking powder; set aside.
In a mixing bowl, beat butter on medium speed for about 30 seconds. Gradually add sugar and continue beating on medium or medium-high speed until very light and fluffy, about 7 minutes, scraping your bowl a few times. Beat in zests and extracts to fully combine, about 2 minutes.
Add eggs, one at a time, along with 1 tablespoon of the flour mixture and beat for 1 minute after each; scrape the bowl well before adding your next egg. Add remaining flour mixture and sour cream alternatively, beginning and ending with the flour mixture, beating after each until ingredients are just combined.
Pour batter into loaf pan and bake for 60-65 minutes, until a cake tester comes out clean. Cool in pan for about 30 minutes, then turn onto a wire rack to cool completely.
For the glaze, combine powdered sugar and 1 tablespoon orange juice. Add remaining juice about 1 teaspoon at a time, stirring to a pourable consistency. Pour over cooled cake; let set before serving. Store cake at room temperature in an airtight container or well wrapped in plastic wrap. Makes about 10 servings.
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