I loved the concept-reminded me of those lovely, moist, pound cakes given out by Bouley post-dinner.My recipe attempt produced a cake with delightful flavor,but I was extremely disappointed by the texture,mealy and dry-like corn bread.Can someone please explain to me what happened to my cake’s texture?Similar problems?I used high-quality cake flour, sifted,incorporated butter- per tbsp,& I did not overbeat the egg-milk mixture.Also,I poked holes into the cake,glazing while still warm.
Orange Pound Cake
Photo: Christopher Hirsheimer
SERVES 8
Be sure to glaze this cake while it's still warm so that the syrup is easily absorbed.
FOR THE CAKE:
15 tbsp. softened unsalted butter
3 tbsp. milk
3 eggs
1 tsp. vanilla extract
1 1/2 cups sifted cake flour
3/4 cup sugar
3/4 tsp. baking powder
1 tbsp. grated orange zest
FOR THE GLAZE:
1/3 cup sugar
1/3 cup freshly squeezed orange juice
1. For the cake: Preheat oven to 350°. Grease a 6-cup loaf pan with 2 tbsp. of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.
2. Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tbsp. of butter, 1 tbsp. at a time, waiting until each is completely incorporated before adding more.
3. Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 55-65 minutes. (Lightly cover cake with a piece of buttered foil during baking if it begins to get too brown.) Allow cake to cool on a rack for 5 minutes, then unmold. Using a skewer, poke holes all over top of cake.
4. For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.
Ratings & Reviews (4)
Lisa008marie, your texture may have been mealy because the butter & sugar should have been creamed first. The recipe states to combine the flour & sugar. Always creamed the butter & sugar.Try again. Start by creaming the butter & sugar. Then add one egg at a time, til just blended.Sift the flour & baking powder together in a separate bowl. Add 1/2 flour mixture to the creamed butter,sugar & eggs,blend. Then add milk, blend. Add remaining flour mixture, blend. Add vanilla. Fold in the orange zest. It is important that u do not over mix/blend. That can,by itself, result in the texture being mealy. I never mix/blend batter for more than 2-3 minutes.Try again.
A nearly perfect cake for tea.
I followed 'fbgreene747' instructions and I found that it was still mealy. I think I would check the cake at 45 mins next time as the cake turned out a bit dry.
Orange Pound Cake
4
5
2
4
