Orange Pound Cake
Ingredients
- 3/4 sticks Butter, Room Temperature
- 3/4 cups Sugar
- 1/4 cups Unsweetened Applesauce
- 2 Eggs
- 1/4 cups Orange Zest
- 1 cup All-purpose Flour
- 1/2 cups Whole Wheat Pastry Flour
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 1/2 teaspoons Kosher Salt
- 13 cups Orange Juice
- 1/2 cups (scant) Buttermilk
- 1/2 teaspoons Vanilla Extract
- 1/2 cups Confectioners Sugar
- 2 Tablespoons Orange Juice
- 1/2 teaspoons Vanilla Extract
Directions
Preheat oven to 350 degrees F.Grease a loaf pan.
In a stand mixer with the paddle attachment, cream butter and sugar until fluffy (about 3 minutes).
Add applesauce to mixer and combine.
Add eggs one at a time while continuing to mix.
Add orange zest.
Combine dry ingredients (flours, baking powder, baking soda, and salt) in a medium bowl and whisk together.
Combine orange juice, buttermilk and vanilla extract in another small bowl and whisk together.
Alternate adding dry ingredients and wet ingredients to mixer, ending with the dry ingredients.
Mix until well combined.
Pour batter into the loaf pan and smooth the top.
Bake for approximately 40 minutes, until a toothpick inserted comes out dry.
Cool in pan for 5-10 minutes then invert and then place on a drying rack until fully cooled.
Mix the glaze ingredients in a small bowl and pour over the cake once cooled.