Orange Cream Cheese Poundcake with Orange Cream Glaze
Makes: One bundt cake Prep time: 30 minutes Bake time: 45-50 minutes
Ingredients
2 sticks unsalted butter at room temperature
8 ounces cream cheese at room temperature
4 large eggs at room temperature
1 and 1/2 cups granulated sugar
2 teaspoons orange zest, ( I use navel oranges)
1 teaspoon orange extract, (I use Ballard Extracts)
2 cups all purpose flour
1 and 1/2 teaspoons fresh baking powder
1/4 teaspoon salt
Orange cream glaze
2 cups powdered sugar
5 tablespoons navel orange juice
1 tablespoon heavy cream
pinch of salt
Directions
Preheat your oven to 350 degrees. Butter and flour any shaped tube pan you like. In the bowl of your electric mixer, or using your hand held mixer, place butter and cream cheese and mix until creamy. Add the sugar and mix until incorporated. Add eggs, one at a time, scraping down the bowl as needed. Add zest, orange extract, salt, and baking powder. Add the flour and mix until just incorporated, being careful not to over beat. Pour into your prepared bundt pan and smooth the top out. Place on a baking sheet to make sure the bottom doesn’t get too brown.
Bake for 20 minutes and rotate the pan. Bake another 25 to 30 minutes, depending on your oven. You can tell when the cake is done because the top will be cracked, golden brown, and spring back when you touch it. You can also use a tooth pick to check for doneness in the center. Just be careful not to over bake the cake, as it will be dry. Cool on a wire rack and take out of the pan when it is cool. Glaze the cake when it’s cool enough to handle.
How to make the glaze
In a medium sized bowl, whisk the confectioners sugar and orange juice a tablespoon at a time. Add the tablespoon of cream and pinch of salt and whisk by hand until it is lump free and creamy. Drizzle over the cooled cake.