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Orange Pound Cake

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  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 16
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Tantalize your taste buds with orange cake that's simply sprinkled with powdered sugar!
By Betty Crocker Kitchens
Updated Aug 22, 2011
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Ingredients

Steps

  • 1
    Heat oven to 325°F. Generously grease and lightly flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • 2
    In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
  • 3
    Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
  • 4
    Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    When grating orange peel, take care not to include any of the white pith, which is bitter tasting.
  • tip 2
    Looking to showcase this cake but don't have a cake pedestal? Secure a rimmed cake plate to a compatible upside-down bowl with sticky wax or hot glue (not recommended for fine china, crystal or antiques). The pieces will be secure yet easy to separate for cleaning.

Nutrition

Nutrition Facts are not available for this recipe
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