Orange Pound Cake with Cream Cheese Glaze

Step 1

Preheat oven to 350ºF. Grease and flour a 10-inch bundt pan, and set aside.

Step 2

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy.

Step 3

Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition. Add in the orange zest and juice. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.

Step 4

In a large bowl, combine the flour, salt, and baking powder. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the milk. Continue to beat just until combined. Do not over mix.

Step 5

Pour the batter evenly into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Cool in the pan on a wire rack for 15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely. Drizzle with glaze.

Step 7

Add the confectioners' sugar to a small bowl. Stir in enough of the orange juice to create a galze thin enough to drizzle.