LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
Glazed Orange Pound Cake
1 ½ c plain flour
1 t baking powder
1/8 t salt
½ c unsalted butter, softened
1 c sugar
2 eggs, at room temperature
1 t vanilla
½ t orange extract
¼ c fresh orange juice, divided
2 T orange zest
½ c milk, at room temperature
1 c confectioners sugar, sifted
Preheat oven to 350. Grease and flour an 8 X 4” inch loaf pan or 3 small
4 ½ X 2 ½” mini loaf pans. Whisk the flour, baking powder and salt in a medium bowl and set aside. Using a mixer cream the butter and sugar together until light and fluffy. Beat in the eggs, vanilla, orange extract, 2 tbsp orange juice and orange zest. Slowly add the flour mixture to the wet ingredients, alternating with the milk, until combined. Pour the mixture into loaf pan and bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool loaf.
To make glaze: whisk remaining 2 T orange juice and confectioners sugar until smooth. Drizzle over cake and sprinkle with orange zest before serving.
Serves 6 to 8.
