Orange yogurt pound cake with orange citrus-glazed with Spring fruit salad compote.
Orange & lemon juice in the cake make this citrus yogurt pound cake more balanced. The orange juice glaze gives sweetness to the cake. I also added fresh fruit salad compote along with Pound cake. Sweet, tangy and fresh mint mixed it all well with "Orange pound cake". It feels like Spring in my mouth.
Ingredients
- 2 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperator
- 1/4 orange juice
- 1 tbs lemon juice
- 1/2 tsp orange extract
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon orange zest
- Orange-glazed
- 2 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperator
- 1/4 orange juice
- 1 tbs lemon juice
- 1/2 tsp orange extract
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon orange zest
- Orange-glazed
Steps
Preheat the oven to 350 f.
Butter and flour a 91/2 - 5 inch loaf plan. In a medium blow, whish the flour, baking powder, baking soda and salt. In a small bowl, whish wet ingrediant, yogurt, orange juice, lemon juice and orange extract.
In a medium bowl of electric mixer, beat butter and sugar at medium and high speed until fluffy, in about 7 min. When adding sugar make sure you put in 1 tablespoon at a time and scrap down the side every 2 min. Beat in the eggs and lemon zest, in about 30 second. beat in dry and wet ingredients in 3 alternating addittions, in about 1 min.
Scrape the batter into the loaf pan and bake for about 50 minutes or until the toothpick place in the center comes out clean.
Transfer to a rack to cool for 20 minutes, unmold and let it cool.
Pour Orange-Glazed over the top and serve with Spring fresh fruit salad
Preheat the oven to 350 f.
Butter and flour a 91/2 - 5 inch loaf plan. In a medium blow, whish the flour, baking powder, baking soda and salt. In a small bowl, whish wet ingrediant, yogurt, orange juice, lemon juice and orange extract.
In a medium bowl of electric mixer, beat butter and sugar at medium and high speed until fluffy, in about 7 min. When adding sugar make sure you put in 1 tablespoon at a time and scrap down the side every 2 min. Beat in the eggs and lemon zest, in about 30 second. beat in dry and wet ingredients in 3 alternating addittions, in about 1 min.
Scrape the batter into the loaf pan and bake for about 50 minutes or until the toothpick place in the center comes out clean.
Transfer to a rack to cool for 20 minutes, unmold and let it cool.
Pour Orange-Glazed over the top and serve with Spring fresh fruit salad