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Orange Pound Cake
A somewhat healthier version of Barefoot Contessa's orange pound cake. A sweet, citrus cake perfect with tea.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
orange pound cake
Servings:
8
-10 servings
Author:
Gina Matsoukas
Ingredients
For the Orange Pound Cake
6
tablespoons
unsalted butter
3/4
cup
sugar
1/4
cup
applesauce
2
eggs
1/4
cup
orange zest
1
cup
all purpose flour
1/2
cup
whole wheat pastry flour
1/4
teaspoon
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
kosher salt
1/3
cup
freshly squeezed orange juice
scant 1/2 cup buttermilk
1/2
teaspoon
vanilla extract
For the Glaze
2
tablespoons
freshly squeezed orange juice
1/2
cup
confectioners sugar
1/2
teaspoon
vanilla extract
Instructions
Preheat oven to 350 degrees.
Grease a loaf pan.
In a stand mixer with the paddle attachment, cream butter and sugar until fluffy (about 3 minutes)
Add applesauce to mixer and combine.
Add eggs one at a time while continuing to mix.
Add orange zest
Combine dry ingredients in a medium bowl and whisk together.
Combine remaining wet ingredients in another small bowl and whisk together.
Alternate adding dry ingredients and wet ingredients to mixer, ending with the dry ingredients.
Mix until well combined.
Pour batter into loaf pan and smooth the top.
Bake for approximately 40 minutes, until a toothpick inserted comes out dry.
Cool in pan for 5-10 minutes then invert and then place on drying rack until fully cooled.
Mix glaze ingredients in a small bowl and pour over the cake once cooled.
Nutrition
Serving:
1
SERVING
|
Calories:
406
kcal
|
Carbohydrates:
66
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
75
mg
|
Sodium:
219
mg
|
Fiber:
3
g
|
Sugar:
30
g