As you all know, I have discussed pound cake in a past post. I just recently had a hankering to make a pound cake, well, recently as in this morning. Only this time, I wanted to make it orange flavor, utilizing both the zest and the juice to create the most flavorful essence.
Okay, I sound like I’m making some sort of perfume here! It’s been a busy past few weeks, time to wind down and make cupcakes. Pound cupcakes. Little pound cakes. Baby pound cakes. Pound Puppies.
Well, I already baked them at this point, so I’ll give you the option for the icing. The icing is simple, utilizing fresh orange juice, zest, and powdered sugar. It’s not too sweet, not too sour, it almost tasted like orange juice, which was what I was going for.
You have the option of either dunking your cupcakes in the icing.
Or spooning it on. Either way, try to get it to drip down the sides of the cupcakes or cake or drip into your stomach. I don’t judge.
The thing that I was really proud of with these cupcakes here was the face that they really gave me some purty pictures! I’ve been trying to get some more ‘food stylist-y’ in my photography without having to spend, I don’t know, the extra thousands and thousands of dollars that i have in the depths of my poor college student bank account. I fear I’ll never be as good as Matt Armendariz or Tartlette, but then again, they are professional photographers. I love looking at their work and getting inspired by it. All I can say is this, I love my camera, I love natural light, and I love Photoshop, that’s all I need.
So give them a go! You’ll be glad you did!
Orange Pound Cake with Sweet Orange Icing
Adapted from the Buttermilk Pound Cake recipe by Alton Brown
1 1/2 Sticks Unsalted Butter, room temperature
8 ounces All-Purpose flour
8 ounces Granulated Sugar
The zest of 1/2 Orange
2 large Eggs
1 vanilla bean, scraped
1/2 teaspoon Kosher Salt
1/4 cup Buttermilk
1/4 cup Freshly-Squeezed Orange Juice
Preheat oven to 375 degrees, prepare 1 loaf pan by spraying with nonstick baking spray or rubbing with butter and dusting with flour, or line cupcake tins with cupcake liners. Set aside.
1. Combine buttermilk and orange juice, set aside.
2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix butter and sugar together on medium speed until very light and fluffy, about 6 minutes (no less than this). Add in the seeds of the vanilla bean, salt, and orange zest and mix until evenly distributed.
3. While making sure to scrape down the bowl as you go, add in the eggs, one at a time, mixing on medium speed until evenly mixed and distributed; around 2 minutes per egg. The mixture will be very creamy.
4. Starting and ending with the flour, alternate adding the flour and the buttermilk mixture until both are incorporated. Around three additions of flour and two of the buttermilk mixture.
5. Pour batter into prepared loaf pan, or distribute into cupcake tins, filling each liner around 2/3 full. Bake 40 minutes in the loaf pan, or 25 minutes in the cupcake tins. A toothpick will be clean when inserted into the center of each. Transfer the cupcakes to a cooling rack quickly. Allow the loaf to sit in the pan for ten minutes exactly, then loosen the edges with a knife and transfer to a cooling rack. Allow to cool immediately.
Recipe by Alton Brown
6 ounces powdered sugar
1 teaspoon lemon or orange zest
2 1/2 tablespoons freshly squeezed lemon or orange juice
Pinch kosher salt
Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.