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Nothing beats the tender, buttery flavor of homemade pound cake. From the batter to the orange glaze to the buttery cakes, these Mini Orange Pound Cakes are bursting with orange goodness. And they’re perfectly sized to share with others.
ORANGE POUND CAKES
MAKES 24 MINI BUNDT CAKES
2 cup (4 sticks) unsalted butter, room temperature, plus more for pans
2 cups granulated sugar
8 large eggs, at room temperature
3 medium oranges, zested
1 teaspoon pure vanilla extract
3 cups sifted cake flour, not self-rising
1/2 teaspoon salt
2 teaspoons baking powder
2 cups confectioners’ sugar
1/4 cup fresh orange juice
Preheat the oven to 375 degrees.
Butter 24 (1/2 cup) mini bundt pans. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and sugar. Beat until smooth. Add eggs, one at a time, and continue to beat until incorporated. Add orange zest and vanilla; mix to combine. Whisk to combine flour and salt, and add to mixer, ½ cup at a time, and beat until smooth.
Divide batter equally between prepared pans. Bake until cakes dome and are slightly golden, 20 to 25 minutes. Remove from the oven and cool slightly. Unmold cakes onto a wire rack; set aside.
In a small bowl, combine confectioners’ sugar and orange juice. Whisk until smooth. Line a baking sheet with parchment paper and top with cakes on wire rack. Drizzle each cake with glaze. Let cakes cool to room temperature before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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chocolate orange pound cake
Nothing beats the tender, buttery flavor of homemade pound cake. From the batter to the orange glaze to the buttery cakes, these Mini Orange Pound Cakes are bursting with orange goodness. And they’re perfectly sized to share with others.
ORANGE POUND CAKES
MAKES 24 MINI BUNDT CAKES
2 cup (4 sticks) unsalted butter, room temperature, plus more for pans
2 cups granulated sugar
8 large eggs, at room temperature
3 medium oranges, zested
1 teaspoon pure vanilla extract
3 cups sifted cake flour, not self-rising
1/2 teaspoon salt
2 teaspoons baking powder
2 cups confectioners’ sugar
1/4 cup fresh orange juice
Preheat the oven to 375 degrees.
Butter 24 (1/2 cup) mini bundt pans. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and sugar. Beat until smooth. Add eggs, one at a time, and continue to beat until incorporated. Add orange zest and vanilla; mix to combine. Whisk to combine flour and salt, and add to mixer, ½ cup at a time, and beat until smooth.
Divide batter equally between prepared pans. Bake until cakes dome and are slightly golden, 20 to 25 minutes. Remove from the oven and cool slightly. Unmold cakes onto a wire rack; set aside.
In a small bowl, combine confectioners’ sugar and orange juice. Whisk until smooth. Line a baking sheet with parchment paper and top with cakes on wire rack. Drizzle each cake with glaze. Let cakes cool to room temperature before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
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