F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Lemon-and-Orange-Glazed Pound Cake
Photo © Fredrika Stjärne

Lemon-and-Orange-Glazed Pound Cake

  • ACTIVE: 40 MIN
  • TOTAL TIME: 2 HRS 45 MIN
  • SERVINGS: 12 to 16
  • MAKE-AHEAD

Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party.

Slideshow: More Great Cakes

Cake

  1. 2 sticks unsalted butter, softened
  2. 3 1/3 cups sugar
  3. 1 teaspoon salt
  4. 10 large eggs, at room temperature
  5. 4 cups all-purpose flour
  6. 1 cup heavy cream, at room temperature
  7. 1 1/2 teaspoons pure vanilla extract
  8. 1 1/2 teaspoons finely grated lemon zest
  9. 1 tablespoon freshly squeezed lemon juice
  10. 1 tablespoon finely grated orange zest
  11. 1/4 cup freshly squeezed orange juice

Glaze

  1. 2 cups confectioners' sugar
  2. 1 teaspoon finely grated lemon zest
  3. 1 tablespoon freshly squeezed lemon juice
  4. 1 1/2 teaspoons finely grated orange zest
  5. 2 tablespoons freshly squeezed orange juice
  1. MAKE THE CAKE Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
  2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest and orange juice.
  3. Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely.
  4. MAKE THE GLAZE In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
Make Ahead The cake can be kept in an airtight container at room temperature for up to 3 days.

Suggested Pairing

Dry sparkling wines go well with citrusy desserts like this pound cake, because they intensify the vibrant flavors of the dish. Thibaut-Janisson winery in Virginia is a collaboration between two expert sparkling wine makers (one of whom continues to produce Champagne in France). Thibaut-Janisson creates one of the best wines in the state: the pretty, lemony NV Blanc de Chardonnay.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.