Orange Pound Cake

Name: Orange Pound Cake
Ingredients: 1 12 cups butter, softened; 3 cups sugar; 5 eggs; 3 12 cups all-purpose flour; 1 teaspoon cream of tartar; 1 12 teaspoons baking powder; 14 teaspoon salt; 12 cup milk; 12 cup orange juice, plus; 5 tablespoons orange juice, divided; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 4 tablespoons orange zest, divided; 1 12 cups powdered sugar

14 ingredients

8 steps

Ingredients

1 12 cups butter, softened
3 cups sugar
5 eggs
3 12 cups all-purpose flour
1 teaspoon cream of tartar
1 12 teaspoons baking powder
14 teaspoon salt
12 cup milk
12 cup orange juice, plus
5 tablespoons orange juice, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
4 tablespoons orange zest, divided
1 12 cups powdered sugar

Directions

1

In a mixing bowl, cream the butter; gradually add sugar, mixing until light and fluffy.
2

Add in eggs, one at a time, mixing after each addition.
3

In another bowl, combine the flour, cream of tartar, baking powder, and salt; add to creamed mixture alternately with the milk and 1/2 cup plus 2 tablespoons orange juice, beginning and ending with flour mixture.
4

Mix until just blended.
5

Stir in extracts and 2 tablespoon orange zest.
6

Pour batter into a greased and floured 10 inch Bundt pan; bake in a 325 oven for 1 hour, 25 minutes or until tests done.
7

Cool.
8

In a bowl, combine powdered sugar, remaining orange zest, and enough of the remaining orange juice to make a desired consistency to pour over cooled cake.