Moist, tangy, and rich with orange flavour, this poundcake
recipe is definitely one of my favourites—and my family’s. As I mentioned in
the previous post, my family came to town for my graduation ceremony; this cake
served as part of the dessert for their welcome dinner. Needless to say, it was
a big hit!
Just a few Tips:
-I always prefer to use freshly squeezed orange juice in baking—it
is definitely more flavourful and less acidic than the store bought orange juice.
With that said, if your oranges aren’t as juicy, feel free to use the carton
OJ.
-I don’t know about you, but I have to wash all my dishes by
hand—I don’t have a dishwasher. As a result, the less dishes I use=the happier I
am. For the glazing part of the recipe, I chose to reuse my wax paper to catch any
extra glaze—that way all I have to do is throw out said paper. If you aren’t as
lazy as I am, feel free to use a baking sheet under the wire rack for this
step.
-As with all cakes, try to mix ingredients only until
incorporated—do not overmix!
