This is a dessert I stumbled upon this past week. I served it for a dinner party and it was a hit! It’s the same simple vanilla pound cake that I’ve made for years but this time around I thought an orange honey glaze would elevate the entire dish and I was right!
January is citrus season in Texas so an orange honey glaze seems like the right way to go. I usually double the recipe and make two-pound cakes at a time and have them handy to gift or for breakfast the next day.
The glaze is what makes this pound cake decadent and memorable and it can be made with your favorite citrus fruit. I love the warmth that orange adds when paired with vanilla. It’s so good!
Orange Vanilla Pound Cake with Orange Honey Glaze
Ingredients
- 1 cup (2 sticks) unsalted butter – at room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 4 large eggs – at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 orange – zested
- 6 oz orange juice – for glaze
- 1/4 cup of honey – for glaze
Instructions
- Preheat oven to 350 degrees. Butter and flour a bread loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, salt, and orange zest. With the mixer on low, gradually add flour, beating just until combined (do not overmix).
- Pour the mixture into the prepared loaf pan and bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes (tent with aluminum foil if browning too quickly). Let cool in a pan for 15 minutes.
- While the cake bakes – in a small saucepot simmer the honey and the orange juice for about ten minutes and set aside.
- With a knife or skewer stick, poke holes throughout the cake – this will help the glaze run into every nook and cranny of the pound cake.
- Place the cake on a serving plate and very slowly pour the glaze over the cake allowing it to seep into the cake
- Serve warm!
Serve it on its own with coffee or topped with a scoop of vanilla ice cream or whipped cream. I also serve this with fresh berries and whipped cream.
You may also like these LEMON CINNAMON ROLLS WITH LEMON GLAZE
