Tuesday, April 21, 2015

Orange Pound Cake

I went to the thrift stores last week and scored a find I have been wanting for awhile.  I found the All Around the World Cookbook, by Shelia Lukins.  She and her partner Julee Rosso created The Silver Palate which was a food store on Mahattan's Upper West Side that spawned several cookbooks from the two ladies.  They are still my favorite cook books of all I have collected.    

So the first thing I had to do this weekend was to cook from this cookbook!  I made the Orange Pound Cake.  It cooked up like a dream!  Toss some berries on top or even better a few edible flowers from the garden and you have a beautiful and delicious dessert to go with tea.  

12 tablespoons  (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cup of sugar, divided
3 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon finely grated orange zest
6 tablespoons fresh orange juice, divided
1 1/2 cups all-purpose flour
1 teaspoon aluminum free baking powder
pinch of salt

Preheat the oven to 350 degrees F.  Butter a 9 x 4 x 2 1/2-inch loaf pan.  Line the bottom with a piece of parchment paper or waxed paper and butter the paper. (Don't skip this step the bottom will stick.)  Lightly dust the pan with flour, shaking out the excess.  
In a mixing bowl, cream the butter and the 3/4 cup of the sugar with an electric mixer.  Add the eggs one at a time, mixing well after each addition.  Add the sour cream, vanilla, orange zest, and 2 tablespoons of the orange juice; mix well. 
Sift the flour, baking powder, and salt over the batter and fold it in with a rubber spatula until just incorporated.  
Spread the batter in the prepared pan.  Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.  
While the cake is baking, prepare the orange glaze:  place the remaining 1/2 cup sugar and remaining 4 tablespoons orange juice in a small saucepan.  Cook the syrup over medium heat until the sugar is dissolved, then cook 1 minute longer. Remove the pan from the heat and set aside.
When the cake finished, let it cool in the pan on a wire rack for 5 minutes.  Then remove it from the pan, peel off the paper, and return it to the rack to cool completely.  Pour the glaze onto the surface of the cake while it is warm.
Serves 8 to 10



I will link this to:

Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season 
Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow
Weekend Retreat Linky Party at AKA Design and Life
Foodie Friends Friday at Walking on Sunshine
Rooted in Thyme Simple and Sweet Fridays
Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen


Susan Freeman said...

I remember those Silver Palate cook books too. This pound cake looks luscious! Thanks for the recipe Sherry.

Big Texas Hugs,
Susan and Bentley

Laurel Stephens said...

I love my Silver Palate cookbook, too, and haven't browsed it in ages. Thanks for reminding me to use it again. And your orange cake looks so pretty and delicious.

Brenda Pruitt said...

I just love your food photos. I don't care what it is!

Unknown said...

Your photo's should be in a book, they are beautiful.
The orange pound cake looks wonderful, thank you for the recipe.
Fondly Michelle

Leslie Anne Tarabella said...

I love anything orange or lemon flavored, and your photos are gorgeous! Win-win . . . making my mouth water and eyes happy!

Cindy @ Dwellings-The Heart of Your Home said...

Oh my, this looks delicious!

Melissa said...

Sherry, this looks so yummy! I love cake made with sour cream, it keeps everything so moist. And it looks so pretty on your blue plates too!

caseperlatesta said...

A great cake recipe...lovely and beautiful photos and set; I love the flower decor on the cake, so simple and so chic!

Anonymous said...

I finally learned the proper way to zest fruit, so I may try this recipe soon! Looks delicious!

Lou Lou Girls said...

This looks so incredible! I'm always so amazed by your talent. Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls

Have a Daily Cup of Mrs. Olson said...

Orange pound cake sounds so yummy! You've made it look so pretty as well. Thanks for sharing with SYC.