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5 from 2 votes

Mardi Gras Orange Pound Cake

Mardi Gras Orange Pound Cake offers all the scrumptious flavor of an orange pound cake and the resplendant beauty of a traditional King Cake.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Mardi Gras Cake, Mardi Gras Recipes, Orange Cake, Orange Pound Cake, Pound Cake
Servings: 12 slices
Calories: 343kcal
Author: Nosheen Babar

Ingredients

Orange Pound Cake

  • 1 cup butter
  • 1 cup sugar
  • ½ cup orange juice
  • 6 whole eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • 1 tsp orange zest

Sugar Glaze

  • 1 cup powdered sugar
  • 4 tbsp milk
  • ½ tsp vanilla essence

Instructions

Orange Pound Cake

  • Preheat the oven to 350°
  • Grease the bundt pan
  • Cream the butter and sugar with an electric mixer
  • Add the orange juice and stir in
  • Add the flour alternating with the eggs, a bit at a time
  • Add the sour cream and zest and mix in
  • Pour into the greased pan and bake 30-40 minutes till you can insert a knife and it comes out clean

Sugar Glaze and mardi Gras Decorations

  • Mix the sugar, milk and vanilla essence, whisking with a fork to make sure no clumps form
  • Pour over the cake once the cake has completely cooled
  • Sprinkle with colored sugar, sprinkles and edible stars

Notes

  1. As with all baking, think of this as a science experiment and measure all of your ingredients accurately!
  2. Make sure everything is at room temperature before you start mixing! Melting the butter is never a good idea as it won't cream properly if it's melted.
  3. Make sure you use a butter like Kerry Gold that is high in fat so your pound cake has that buttery taste.
  4. Beating the cream and sugar well creates air and gives your cake a good rise.
  5. Using a granulated sugar is best, finer sugars tend to result in a cake with a heavy texture.
  6. Mix in the eggs just until the yolks disappear as too much mixing  results in a heavy and dry cake.
  7. Alternate your dry and wet ingredients to prevent the mixture from curdling. Your cake will be more moist this way.
  8. Butter that is not creamed properly leads to a cake that is greasy.
  9. Overbeating the eggs causes the cake to funnel as there is too much air.
  10. Beating too much once the flour has been added causes gluten to be released and your cake will be tough.
  11. This recipe calls for a bundt pan. If you use a loaf pan the quantity of your batter and your baking times may need to vary.
  12. Make sure to cool your cake on a cooling rack for a while before flipping over to prevent breakage.
  13. Sour cream is acidic and as such it prevents gluten from forming. This results in a moist cake. Many pound cake recipes call for the use of buttermilk. I prefer sour cream as it's higher fat content results in a moister cake.
  14. store the cake at room temperature.
  15. The shelf life of this cake is 4-5 days at room temperature. Refrigerating the cake causes it to become dense.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 321mg | Potassium: 70mg | Fiber: 1g | Sugar: 28g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg