Orange Pound Bundt Cakes
For the cake:
1 3/4 cup First Street All Purpose Flour
1 1/2 tsp. baking powder
1/2 tsp. First Street Baking Soda
2/3 cup First Street Butter - softened
3/4 cup First Street Granulated Sugar
3 large First Street eggs
1/2 cup First Street Whole Milk
1 orange (zest and juice)
For the icing:
2 cups First Street Confectioner’s (Powdered) Sugar
1/4 cup fresh orange juice
1 tbs orange zest
Preheat oven to 400°F. Grease and flour two mini bundt cake or muffin pans (12 in each pan). If you don't have mini mini bundt pans, you can use muffin pans instead.
For the cakes: Mix flour, baking powder and baking soda into a medium sized bowl.
In a separate bowl, cream together butter and sugar in a large bowl until light and fluffy.
Continue to beat adding in eggs, one at a time until combined.
Add in half of the following: flour mixture, milk, and orange juice. Mix on low speed. Add the remaining flour mixture, milk, and orange juice one at a time. Add the orange zest. Mix on medium speed until combined. Pour the batter into the greased pans.
Bake for 15 to 20 minutes or until toothpick or wooden skewer put into center of a cake comes out clean.
Cool in the pan for 10 minutes, remove and cool on wire rack.
For the icing: Whisk the confectioner’s sugar, orange juice and zest together until smooth. Whisk until smooth. Place the wire racks with the cakes on them over parchment paper or newspaper (to catch the drippings). Drizzle the glaze over each cake in strips as shown in the picture above.
Makes 18 bundt or cup cup cakes.