Recipe: Orange Poundcake step by step with pictures | Handy.Recipes

Orange Poundcake

Cooked Poundcake Orange

Time to cook: 90 minutes

Total Servings: 6

Nutritional Value

I have a co-worker Carol, she's always baking some goodies, brownies, cupcakes, and bringing them to work. Last Friday an orange poundcake (or pound cake muffin) arrived at work with it, I tried a quarter slice and was lost! Such a crispy sugar-glazed crust, such a tender moist middle, such an intoxicating orange flavor, and this even though the cupcake had no filling! I didn't get off Carol's back until she brought me a recipe from her cookbook, also unusual, by the way: it's an old family cookbook that was put together by her grandmother and mother, printed out on a typewriter and bound together by herself. I'm posting a photocopy of this recipe in English too, curious to see an American cookbook from the 30s and 40s of the 20th century :) Maria, my other colleague, was born on March 6. I decided to try out a recipe and at the same time spoil my girlfriend with birthday baked goods, which Maria is a big fan of! Welcome to the recipe, for tea!

Author of the recipe

Ingredients for poundcake orange:


  • Wheat flour / Flour (recipe calls for 1.5 cups already sifted flour) - 1.5 glass
  • Baking soda dissolved in vinegar (The recipe calls for baking powder, but I had the baking soda on hand.) - 1.5 teaspoon
  • Salt - 1/4 teaspoon
  • Butter (one American stick of butter with their imperial system of measurement is 113g, but you can cut off half of the 200-250g butter by eye) - 113 g
  • Sugar (I baked it for a girl's birthday, who doesn't really care about her figure, but she appreciates sweet rolls, so I poured the whole cup, but if I baked it for myself - I would reduce it by 2 times).) - 1 glass
  • Chicken egg - 2 pcs
  • Milk - 1/2 glass
  • Orange (zest and juice (the original recipe calls for lemon, but the orange gives more juice and the muffin is more moist and tender) - 1 pc
  • Lemon (juice, for frosting) - 1 pc
  • granulated sugar (for glaze) - 1/3 glass

How to cook poundcake orange step by step with photos


All ingredients

Sift flour. You need to measure out 1.5 cups of flour already sifted. Since I can't stand losing even a speck of food (thanks to my grandmother, who went through the famine of war, for teaching me that), I got out of the situation this way: I measured out 1.5 cups of water into a bowl, noticed the level approximately, dried the bowl and sifted the flour into the bowl to that level. I felt it was fine.

Add salt, baking powder, and sift the flour. You can skip this step if you add salt and baking powder the first time you sifted. If you use baking powder, of course. I only use baking soda because the baking powder has almost the same content except for the anti-baking agent. We don't need it in our beautiful bodies. I will add the soda dissolved in vinegar later to the liquid ingredients.

Beat the butter into the cream, add the sugar and continue beating until fluffy. I'm quite the cook, I overcooked my frozen butter in the microwave (only 30 seconds!) and it melted.

Add one egg and beat well, add another egg and beat again.

Here you can add the baking soda and vinegar, stir.

Start adding flour and milk alternately to the egg and butter and sugar household. The recipe calls for starting with the flour and ending with it! You may turn on the oven to 350 Fahrenheit or 175 Celsius.

Pour in the milk, stir, milk from the fridge, I had a total of three gravy-sauce (alternating). Since I remembered about the baking soda only after the first round of adding flour and milk, I added baking soda and vinegar at this point. The dough was still quite runny, and the baking soda went on well. It didn't affect the taste :)

I started with this step, as it is important to add the juice and zest quickly, so that the gluten from the flour does not disperse into the dough. So, grate the zest of one orange and squeeze out the juice. I had some Mayer lemon in the back, so I squeezed it too, but I didn't take the zest from it so as not to ruin the orange flavor. Everyone knows that when you rub the zest, it's important to only rub the orange part, because the white part is bitter.

Mayer lemon is very juicy and flavorful and gives about 2-3 spoonfuls of juice, so I mixed them with the orange and measured one tablespoon for later for the frosting. Eh, I love it when I don't have any leftovers or leftovers in the fridge!

Add the zest and juice to the batter. You'll see how the juice will put out the baking soda additionally, the batter will foam up. Gently knead the zest into the dough

Pour the dough into a greased baking tin. Since I didn't want to risk baking a big cake (it was my birthday, after all!), I used 1/3 of the dough for the small cupcakes.

A bowl licker - a silicone spatula! Not a drop past! Just like my grandma taught me.

Bake at 176 C or 350 F for 1 hour, or 48 minutes, since I didn't have a thick pie.

For muffins even less - 25-30 minutes and ready!

As promised - a recipe in English for true connoisseurs. Note, this is a recipe for a lemon poundcake, but Carol had an orange on hand and lots of free time. And lemons, geez! Let's make tea with lemon, the Russian way! And with orange comes out much better because there is more juice and the cupcake is delightfully moist.

A delicately moist orange-flavored biscuit! Mmm... I couldn't resist eating 8 little ones while they were still warm... And even though I should be on a diet! It's Maria's fault! She wasn't born on time.

Oh, yeah! icing! Mix the juice and sugar and boil over low heat until thick. Spread on the hot cupcake just out of the oven and allow to cool completely before slicing. Because I didn't boil it down enough (or I spared the sugar?) My frosting didn't dry out to a crispy sugar crust like Carol's, but remained a sticky layer on top. Well, Carol is good enough for me to, uh... I still have some time to perfect the frosting :D

Happy Birthday Mariichka!

And lastly a lemon mayer to make life a little easier, dear cooks!

Nutritional Value:

Whole Dish:
Calories
3806.4 Calories
Protein
47 g
Fat
107.6 g
Carbohydrates
673.9 g
Per Serving:
Calories
634.4 Calories
Protein
7.8 g
Fat
17.9 g
Carbohydrates
112.3 g
100g:
Calories
247.2 Calories
Protein
3.1 g
Fat
7 g
Carbohydrates
43.8 g

Salt, Lemon, Orange, Flour, Sugar, Butter, Eggs, Creamy, Milk, Moist, Vinegar Soda, Baking, Cakes, Granulated Sugar, Pastry

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