Orange Pound Cake

Pound cake is a wonderful “just in case” cake to have in the freezer. Bake two…one for now and one for “just in case my mother-in-law should appear”.

• 8 ounces butter
• 1 cup sugar
• 2 large eggs
• 3 large egg yolks
• 3 large Blood Oranges, zested
• 1 tsp. orange extract
• 1  1/2 cups flour
• pinch of salt

Allow the ingredients above to be at room temperature for better results.

Preheat oven to 375 degrees. Grease 2 loaf pans and set aside.

In your mixer combine the butter and sugar and beat until very light and fluffy.  Add the eggs and yolks, 1 at a time and beatinmg until well combined. Add the zest and extract with the flour and salt, 1/2 cup at a time until batter is eally smooth.

Spoon the batter evenly into the prepared pans and bake until the tops dome and are slightly golden.  40-50 minutes. Cool slightly and unmold on wire racks.

Glaze

• 2 cups icing sugar
• 1/4 cup fresh Blood orange juice

With your mixer combine the sugar and juice together then whisk on high until really smooth. After removing cakes from pans, drizzle over each cake. You can add toasted pecans, chopped fine as a garnish on top.

Enjoy, this is a real winner! Just add fresh coffee/tea……hmmmm

Add the orange zest