For the pound cake –

  • 5 tbsp. butter, softened, plus extra for greasing pan
  • ¾ cup sugar, plus extra for dusting pan
  • 1 cup all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 2 tbsp. fresh orange juice
  • ¼ cup milk
  • 2 large eggs
  • grated zest of 1 orange

For the orange glaze –

  • 3 tbsp. sugar
  • 2 tbsp. fresh orange juice

For the candied orange slices:

  • ¾ cup water
  • ¼ cup sugar
  • ½ orange, sliced into ¼-inch thick rounds

Cooking Instructions:

  1. For pound cake: Preheat oven to 350°F. Grease a 9”x5” loaf pan with butter then dust with sugar; set aside.
    In a bowl, whisk together flour, salt, and baking soda. In another bowl, combine orange juice and milk.
  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream butter until pale and fluffy. Mix in eggs and zest.
  3. Alternate mixing in flour mixture and milk mixture, adding them in two batches.
  4. Pour batter into prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
  5. While cake is baking, make the candied orange slices by mixing the water and sugar in a small saucepan. Bring to a boil. Add orange slices. Let cook until liquid is reduced to a thick syrup and the orange slices are tender and translucent, about 20 minutes. Transfer to a wire rack to dry or transfer to a baking sheet and bake at 350F for 10 minutes or until orange slices are dry and shiny. Let cool.
  6. Make the orange glaze: In a small bowl, combine sugar and orange juice. Mix until sugar dissolves. Immediately brush the top of the cake with glaze when it comes out of the oven. Cool cake in the pan for 10 minutes; unmold, then brush top and sides with remaining glaze. Garnish with candied orange slices.

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