Recently I made the vanilla pound cake for a friend’s birthday from the cookbook Everyday Gourmet, which I mentioned in my Resource Page. It turned out delicious.
So for another celebration I decided to tweak the recipe and make it an Orange Pound Cake. Oh, it was even better than the vanilla one. If that’s possible. (It is.) In fact I have been assured by several people who’ve eaten both, some of the vanilla and some of the orange, that the orange is their favorite. And can I please make it again?
I’ll admit that I forgot to take a picture. I really need to get in that habit, but I’ll admit… my camera doesn’t seem to like me. I need to learn how to use it better.
Anyway here is the recipe for the Orange Pound Cake which is based on the vanilla pound cake recipe by Jodi Bager in Everyday Gourmet.
Preheat the oven to 300º F (150º C). Grease a 9×5 loaf pan and line the bottom with a piece of parchment paper.
Mix the almond flour, baking soda, and salt in a bowl. Add the honey, orange zest, and eggs to the dry ingredients and whisk it together until thoroughly combined and smooth. Pour the batter into the prepared loaf pan and bake until a knife (or toothpick) comes out clean. About 40-50 minutes.
Mix and melt together on a low heat until your honey and butter are runny. Let it cool to room temperature – stirring occasionally. Cool to room temperature.
Place the cooled loaf on a serving plate. Drizzle the glaze over the top, allowing it to run down the sides of the loaf. Refrigerate until the glaze is set – at least 1 hour.