Not quite an entire whole-pound-of-stuff pound cake, this orange vanilla pound cake-lite is made with the traditional ingredients. Just less of them.
A pound cake made with a pound each of eggs, flour, butter and sugar is quite a sight to behold in a mixing bowl. It’s a tad bit difficult for my big old 6 quart mixer to power through. So without resorting to mixing by hand, I just cut the ingredients to 3/4 pound. Think of it as a 3/4 time creamsicle waltz. The mixer was happy, the cake pan didn’t groan, there were leftover ingredients and I didn’t bake a cake taller than normal (for once).
To mix up a really swell pound cake you have to mix the zest and sugar and let that sit around getting very orange-like for as long as you can. I sometimes do it days ahead and keep the stuff in the refrigerator. The longer it infuses the more it carries forward into the cake. The cake, by the way, is even better on day 2.
Make sure all your ingredients are at room temperature. Cold eggs mixed into room temperature butter is something you probably don’t want to see happen – it isn’t pretty. Be sure to let the butter and sugar whip around in the mixer for a good five minutes, scraping down the sides from time to time. I also like to add the flavorings at this point (I know, a little unorthodox) but I think it does two things. One, it might infuse the flavor into the butter and sugar more generously and two, I actually remember to add it to the batter sooner rather than not at all.
When adding the eggs, do just a couple at a time and let it mix in fully. It will look somewhat curdled and awful but don’t worry about it. Just scrape down the sides and let it mix some more. It will never be totally smooth but not to worry – it all mixes in nicely once the flour stuff is added.
This cake can nicely accommodate some additional goodies, like a deep dark chocolate ganache over the top, or bittersweet chocolate chips folded into the batter. Chocolate and orange like each other. But the cake is also terrific just plain, served with a nice cup of tea or in my case, four gallons of high-test coffee.
Cake. It’s what’s for winter.
|Creamsicle Pound Cake|| |
- 350 grams superfine granulated sugar (1 ¾ cup)
- 2 large oranges, zested
- 350 grams unsalted butter, room temperature (25 tablespoons or 3 sticks plus one tbspn)
- 2 vanilla beans scraped (preferred) or 2 teaspoons vanilla extract
- ½ teaspoon orange oil or 1 teaspoon orange extract
- 360 grams egg (6 extra large)
- 60 grams orange juice (1/4 cup)
- 390 grams Canteen flour blend (3 cups) (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- In a small bowl mix the sugar with orange zest until fully combined and the sugar is orange. Let the mixture sit for at least one hour and longer is better, up to one day (covered).
- Preheat oven to 350°F. Grease a 10-inch bundt pan with non stick spray. In a large bowl using an electric mixer beat the butter with the sugar mixture until light and fluffy, about 5 minutes. Beat in vanilla bean and orange oil.Add the eggs, one at a time incorporating until fully blended. Beat in orange juice. In a smaller bowl whisk together flour, baking powder, baking soda and salt until blended. Add to butter mixture and beat until batter is smooth – it should be thick. Scrape batter into prepared pan.
- Bake 45 minutes. Rotate pan and bake 15-25 minutes more or until an instant read thermometer reads 190° and/or a toothpick comes out without crumbs. The edges should be crusty dark and the center, golden brown and the cake should lightly spring back when pressed. Cool in the pan for 5-10 minutes and then invert onto a rack to cool completely.