Orange Poundcake

While scoping out the newest issue of King Arthur Flour catalogue, we read a description for a poundcake recipe we couldn’t resist. The words, “tastes like a Creamsicle” pretty much guaranteed we would be trying this recipe.

The topping is extraordinary. Its a combination of citric acid (found in the bulk foods aisle) and superfine sugar and it tastes both sweet and tart.

The result … a dense, moist cake full of orangey goodness. You can find the recipe here.

Also check out their Tea Loaf Pan. It bakes a longer, slimmer loaf and is one of our favorites.

 

 

2 Replies to “Orange Poundcake”

    1. It’s a great pound cake, we sliced and froze it then found that toasting makes it even better. The tea cake pan is also getting used for banana bread perfect size slices.

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