Orange Pound Cake with Lemon Blueberry Glaze

By: Amecia Matlock

This sweet loaf is a new take on a classic. It’s moist, zingy, fruity, and undeniably decadent. I hope this one becomes a summer go to at your table.

Ingredients

  • 1 cup + 3 tbsp. granulated sugar
  • ¾ tsp. salt
  • 2 oranges
  • ½ cup butter (softened)
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ¾ cup sour cream
  • ½ tsp. vanilla extract
  • 1 ⅓ cups powdered sugar
  • 1-3 tbsp. lemon juice
  • 1 cup frozen blueberries
  • 1 tsp. honey
For sweeter and richer citrus flavor use mandarin instead of oranges in this recipe

Directions

  1. Start by whisking together salt and sugar in a large bowl.
  2. Grate in the zest of 2 oranges or about 6 mandarin.
  3. Using your hands fully incorporate the zest into the salt and sugar mixture. This will appear as orange sugar once fully combined.
  4. Add room temperature butter and, using a hand or stand mixer, blend in until light and fluffy.
  5. Add in olive oil and blend until fully combined.
  6. Crack eggs in separate bowl, mix, and then add to the other wet ingredients.
  7. Blend this in along with your vanilla extract until fully incorporated.
  8. Combine your dry ingredients – flour and baking powder – in a separate bowl and whisk together.
  9. Add dry ingredients into wet ingredient mixture and fold in with wooden spoon.
  10. Squeeze your oranges (or mandarin) and strain 3-4 tablespoons of the juice into batter using a fine sieve strainer.
  11. Add sour cream to batter as well and stir in with wooden spoon.
  12. Pour batter evenly into a lined or floured 8×4 loaf pan.
  13. Cut top of batter through middle with a cake scraper dipped in melted butter.
  14. Bake at 325°F for 60-90 minutes or until a fork comes out clean.
  15. While cake is baking, cook down frozen blueberries with honey over medium heat until blueberries are thawed and sauce forms.
  16. Combine 1 tbsp. of the sauce from blueberries, with powdered sugar, and lemon juice. Add lemon juice in slowly until desired thickness of glaze is reached.
  17. Let cake cool for 10 minutes before removing from cake pan.
  18. Just before topping the cake, heat glaze on medium heat until hot and melted.
  19. Drizzle cake with the lemon blueberry glaze. You can either leave dripping effect or rough up the texture using an icing spatula to achieve the old-fashioned look as pictured.
  20. Lastly top with the blueberries from the sauce.

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    Thank you for sharing transparently. Our experiences and tripping stones are a path to not only our own stronger faith…

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