Orange Pound Cake With Cream Cheese Glaze

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins | Yield: 16 Servings

This cake is spectacular! From the cake to the glaze, everything is just too perfect! Feel free to add more ingredients if you prefer. Serve this with your favourite cup of coffee, and you have yourself a snack to remember! Have a wonderful day, friends. Enjoy!

Ingredients:

For The Cake

1 and ¼ c (282 g) unsalted butter, softened

3 c (600 g) granulated sugar

5 large Eggs

2 tbsp orange zest

2 tbsp fresh orange juice

3 c (390 g) all-purpose flour

1 tsp salt

½ tsp baking powder

1 c (240 ml) milk

For The Glaze

1 c (120 g) confectioners’ sugar

1-2 tbsp fresh orange juice

Directions:

For the Cake:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray and sprinkle flour in a 10-inch Bundt pan.

Add sugar and butter into a stand mixer. Beat until well blended.

Add eggs gradually and beat every addition.

Add the orange juice and zest, then beat again for about 2 minutes until well blended. Make sure to scrape the bottom.

In a mixing bowl, add flour, baking powder, and salt. Whisk until well mixed.

Transfer the flour mixture into the butter mixture, then whisk until well mixed.

Add the milk and whisk until just blended.

Transfer the batter into the prepared pan and spread it evenly.

Place it inside the preheated oven and bake for about an hour or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool at room temperature for about 15 minutes.

Invert the cooled cake onto a serving plate.

For the Glaze:

In a mixing bowl, add confectioners’ sugar and orange juice. Stir until well blended.

Spread the glaze over the inverted cooled cake.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days or 3 months inside the freezer.

Nutrition Facts:

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