Orange Cream Glazed Pound Cakes

Crushin' on these Orange Cream Glazed Pound Cakes and you will be too.  OH MY! These are bursting with orange flavor!  Orange zest and fresh orange juice in the cake and orange juice in the cream glaze makes this a spring and summer dream classic.  And we finally got our 80 degrees weather, so we are celebrating! Yay!!

So I ask you, how cute are these delicate and petite Orange Cream Glazed Pound Cakes?  Don't they just look so lush?  How about heavenly?  How about orangey?  Umm..is that even a word.

Sounds like a word I would use, so we're legit, enough.  Hopefully you'll forgive me after you have taken a bite or two.

 

Some people have problems getting their cakes out of cake pans, so they are intimidated by making bundt or layer cakes, so here are handy dandy tips to get the best results from releasing your cake from your pan.

Use the proper cooking spray

• Use a nonstick spray, like Bakers Joy, which contains both oil and flour. It helps the batter climb up the sides of the pan. This is specific for metal pans that don’t have a nonstick coating.
• An alternative to using a spray is to brush the pan with a solid vegetable shortening, like Crisco, and dust lightly with flour. Be sure to brush all the nooks.  Once dusted with flour, turn the pan upside down and tap it a few times to remove excess flour.
• And I love this tip!  You can also brush the pan with softened butter, then place the pan in the refrigerator. Once the butter has chilled and become solid, you’re ready to add your batter and bake.
• Remove the pan from the oven when it’s done baking and let it cool for 10 minutes on a cooling rack. If you try to unmold it too quickly, the cake can break apart while it’s hot. Don’t let it cool too long either, because it can fuse to the sides of the pan, and will be difficult to remove. Let the cake cool to room temperature on the cooling rack before serving.

Bake Orange Cream Glazed Pound Cakes at the right temperature

• Always place your pan on the center rack of the oven.  Light-colored pans, bake at temperature 350 degrees. Dark-colored pans, reduce the heat to 25 degrees less, 325 degrees. You may need to bake it a little longer, so keep an eye on it.
• To test that your cake is done, press the top of the cake with your finger. If it springs back, it’s done. If it leaves an impression of your fingerprint, let it continue baking.
• A fool-proof way to test if your cake is done is to insert a toothpick, thin skewer, or cake tester into the cake. When you pull it out, it should be clean, with no wet batter or crumbs. If it’s not clean, let it bake longer.

I made 6 little bundt cakes using this mold.  If you don't have these or something similar, this also can be made into a large bundt cake using a bundt pan or you could use an angel food cake pan.

Mother's day is coming up and these would be a real charmer for mom!  Lucky mom!! Just sayin'!

They are perfect to share with family and friends during your next summer get togethers and brunches. Seriously, they will love it!

Orange Cream Glazed Pound Cakes are the best anytime you serve them!  I don't think anyone will complain.

More Delicious Summer Baking Desserts!

• Luscious Coconut Lime Margarita Pound Cake
• Streusel Coffee Cake Pound Cake
• Rhubarb Berry Crisp
• Lemon Blueberry Bundt Cake
• Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting}
• Vanilla Greek Yogurt & Olive Oil Pound Cake!
• Chocolate Chip Mini Bundt Cakes
• Oatmeal Peach Crumble Bars
• Easy Cinnamon Roll Bundt Cake