Last week I made Lemon Bread, this week is Orange Pound Cake.  I’m sucker for pound cake anyways but wanted to try adding a little flavor to one. This was a hit to say the least and gone in about 30 seconds.  Would have been sooner but they had to pause and drink some milk with it.

p.s. I would love to see you join the new foodie community.  I already gave away two fabulous prizes to active members and that’s only the beginning;)

INGREDIENTS

• 1 stick butter (1/2cup), Unsalted & room temp
• 1 1/2 cups sugar
• 2 large eggs
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp orange juice (1/4cup if freshly squeezed)
• 1/4 cup milk (you can use 2% if you want)
• 1/2 tsp grated orange rind

DIRECTIONS

Preheat oven to 325′ and have your 9×5 loaf pan buttered and ready to go.

Cream butter & sugar, then add eggs and mix well; set aside.  In another bowl, mix flour, baking powder and salt.  In a measuring cup combine orange juice, milk and orange zest and start adding butter mixture alternating with the flour mixture until light & creamy.

Spoon (pour) into pan and bake for 45min or until center comes out clean with toothpick.  Cool in pan and then remove from pan and drizzle with glaze.

OPTIONAL GLAZE

• 2tbsp orange juice
• 1/3 cup confectioner’s sugar

Mix together and drizzle on cake while still warm.

Guest post by Furry Kitchen

INGREDIENTS:

• 1 cup unsalted butter, softened
• 1 egg yolk
• 1 cup icing sugar
• 3 cups all-purpose flour
• 1/4 tsp salt

DIRECTIONS:

* Preheat oven to 350 degrees F.
* Cream together the butter and egg yolk.
* Add the icing sugar and beat until smooth.
* Mix the flour and salt together, then add it in three batches to the buttery mixture. Mix until crumbly.
* Knead the dough with your hands until it is soft and pliable. On a lightly floured surface, roll the dough into a rectangle with about a 1/2-inch thickness.
* Cut the rectangle into strips and prick the tops of each strip with a fork. Transfer to an ungreased cookie sheet.
* Bake in preheated oven for 18 to 20 minutes or until lightly browned.
* Allow to cool on the cookie sheet for 5 to 10 minutes before transferring to a rack.