Orange Pound Cake
INGREDIENTS
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This golden cake is dense, moist, and perfect for grilling. Are you a Creamsicle fan, or an aficionado of the vanilla ice cream/orange sherbet combo? Top a warm slice of this cake with vanilla ice cream and be transported directly to heaven!
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Although the topping is optional, we recommend it highly. Tart and sour flavor, combined with sugar, makes a delightful tart-sweet sugar that, when rubbed onto the crust of the finished cake, really punches up the flavor of the orange.
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Cake
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2 cups + 2 tablespoons (14 7/8 ounces) granulated sugar
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1 cup (2 sticks, 8 ounces) unsalted butter
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1 1/2 teaspoons salt
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1/4 teaspoon baking soda
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1 1/2 teaspoons baking powder
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2 teaspoons vanilla extract
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1/2 teaspoon orange oil or Fiori di Sicilia flavor
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grated rind of one orange (optional)
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5 large eggs
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1/2 cup (4 3/4 ounces) frozen orange juice concentrate, thawed or softened
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2 tablespoons (1 ounce) freshly squeezed lemon juice
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2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
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Topping (optional)
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1/4 cup (1 3/4 ounces) sugar (super-fine castor, such as Baker’s Special, preferred)
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1/2 teaspoon tart and sour flavor
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