Orange Pound Daisy CakeCourse: DessertCuisine: American
I make this every year at Easter either in this adorable pan or in another Nordic ware pan that is shaped like eggs. This is so light, moist, and tastes out of this world. When I serve it as cake like this I usually add a dollop of homemade whipping cream with a touch of sugar and maybe a splash of Grand Marnier. When I serve them as the egg (cupcake size but in the shape of an egg) I serve them just like that as the kids have already shoved them in their mouths. This cake works well also with a side of mixed berries.
1/2 cup butter, room temperature
1 cup sugar
1/8 teaspoon salt
1 teaspoon fresh orange zest
3/4 teaspoon vanilla
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup sugar
2 Tablespoons butter
3 Tablespoons fresh orange juice
- Preheat oven to 350. Grease and flour pan.
- In a medium bowl, cream together butter and sugar until light and fluffy. Add the eggs, salt, orange zest, and vanilla. Mix well.
- Add the milk, flour, and baking powder, mix until blended. Pour into prepared pan.
- Bake for 20-25 minutes until golden around the edges and a toothpick comes out clean.
- Allow to sit in pan for 10 minutes, then remove to a serving dish.
- While cake cools, in a small saucepan, heat the glaze ingredients over medium heat, stirring constantly until sugar has dissolved about 2 minutes. Remove from heat and either drizzle over the cake or using a pastry brush, brush over the cake.
- Allow to cool completely before serving. Best if made the day it will be served.