One of my favorite cakes is Lemon Pound Cake. The one I made and posted HERE was well received by friends and family alike. Coming from Florida, I love citrus. I have posted recipes for orange marmalade, clementine marmalade and use lemon quite liberally. Today I thought I would try the same recipe with orange as the flavor note. It turned out nicely. More subtle than lemon, but delicious as well.
I also used two loaf pans this time instead of using the vintage cast aluminum Bundt pan that belonged to my grandmother. I cooked these for one hour at 325 degrees. It pulled away from the pan and came clear with the toothpick test. Don't overcook. Be sure you let the cakes cool for about 15 minutes before turning them out for the glaze.
One for us and one for a neighbor who always brings us nice food and is just a general, all around good guy. We love to share and this is perfect for that.
The changes? Use orange extract instead of lemon and I used the zest from the orange in the glaze as well. Using a micro plane makes it easy! Enjoy.
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