Sally’s Baking Addiction: How to Make Irresistible Glazed Orange Pound Cake

04/01/2015 at 02:47 PM ET

Easter Pound Cake
Hector Sanchez; Jen Woodruff

Baking addict Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as PEOPLE.com‘s newest blogger. Check back each month for her latest easy-to-follow recipes! Warning: Don’t read when hungry.

This irresistible dessert brightens up traditional pound cake with a hint of fresh citrus and a yummy glaze. It tastes just like springtime!

To ensure a properly emulsified cake batter, it’s best to use room-temperature eggs when using room-temperature butter. Bring eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.

Sally’s Glazed Orange Pound Cake
Serves 6-8

1 ½ cups all-purpose flour
1 tsp. baking powder
⅛ tsp. salt
1⁄2 cup unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 ½ tsp. vanilla extract
¼ cup fresh orange juice, divided
2 tbsp. orange zest
½ cup milk, at room temperature
1 cup confectioners’ sugar, sifted

1. Preheat oven to 350°. Grease and flour an 8-by-4-in. loaf pan.

2. Whisk the flour, baking powder and salt together in a medium bowl, and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla until combined, then beat in 2 tbsp. of orange juice and the orange zest. Slowly add the flour mixture to the wet ingredients, alternating with the milk, until combined.

3. Pour the batter into the loaf pan, and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and let the cake cool completely on a wire rack.

4. For the glaze, whisk the remaining 2 tbsp. of orange juice and the confectioners’ sugar together until smooth. Drizzle over cooled cake, and sprinkle with a little orange zest before serving.

Prep time: 15 minutes, plus cooling
Cook time: 45 minutes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Sustainable Impact on

Reblogged this on Sustainable Impact.

Gina G. on

Wonderful recipe! It really is important to use room temperature ingredients – it makes the cake very light, despite the name. I’m taking this to a friend’s house for Easter dessert with some Talenti vanilla ice cream. I think I will try this next time with lemon zest and juice. Thanks for sharing!

Linda on

Where is the print option? This is the first recipe page I’ve visited that does not have this. Unless I missed something….

Orange Pulp on

I knew a similar recipe, but I think this is better. Thanks!