Recipe~ Evolution Fresh Orange Juice Pound Cake with Orange Glaze

We recently reviewed Evolution Fresh Orange Juice, and we really liked it, maybe we even loved it. So we decided that it deserved to be in one of our original recipes This recipe makes 2, 9-inch delicious pound cake loaves. This pound cake is one of the best there is, the homemade orange syrup and orange glaze just put this over the top. Evolution Fresh Orange Juice is perfect in this recipe, and makes this even better. This is my favorite pound cake, and one of my favorite desserts. Enjoy the recipe below.

Ingredients

USA/Imperial

1 cup (2 sticks) unsalted organic butter, at room temperature
2 cups organic sugar
4 extra-large eggs, at room temperature, preferably local, free-range, or organic
1/3 cup grated orange zest (from 6 oranges), preferably organic
3 cups organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/4 cup (2 fluid ounces) Evolution Fresh Orange Juice
3/4 cup (6 fluid ounces) buttermilk, at room temperature, preferably organic
1 teaspoon pure vanilla extract, preferably organic

Metric

226 grams (2 sticks) unsalted organic butter, at room temperature
457 grams organic sugar
4 extra-large eggs, at room temperature, preferably local, free-range, or organic
75 grams grated orange zest (the zest from 6 oranges), preferably organic
685 grams organic all-purpose flour
1/2 metric teaspoon, or 2 grams baking powder
1/2 metric teaspoon, or 2 grams baking soda
1 metric teaspoon, or 5 grams sea salt
58 millilitres Evolution Fresh Orange Juice
176 millilitres buttermilk, at room temperature, preferably organic
1 metric teaspoon pure vanilla extract, preferably organic


Orange Syrup

USA/Imperial

1/2 cup Evolution Fresh Orange Juice
1/2 cup organic sugar

Metric

117 milliliters Evolution Fresh Orange Juice
114 grams organic sugar


Orange Glaze

USA/Imperial

2 cups organic confectioners' sugar, sifted
6 tablespoons (3 fluid ounces) Evolution Fresh Orange Juice

Metric

457 grams organic confectioner's sugar, sifted
6 metric tablespoons, or 90 millilitres Evolution Fresh Orange Juice

Directions

Preheat the oven to 350°F (176°C). Grease bottom and sides of two 9 x 5-inches (23 x 13- centimetres) loaf pans; dust with flour, shaking out excess. Line the bottoms with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine Evolution Fresh Orange Juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a straw or toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the Evolution Fresh Orange Juice and organic sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.

Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.

To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

If you wish, garnish pound cake slices with orange zest, and remaining orange syrup. Enjoy.



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