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Journal

The LUX / EROS blog is a journal inspired by the California lifestyle curated by Desanka.

LUX / FOOD >> Orange pound cake x Hilary Perez

Desanka Fasiska

Orange Tea Cake

So light and fluffy you can get away with eating 2 pieces! This loaf cake pares well with a nice afternoon black tea or coffee in the morning. You can also serve with some fresh berries and fresh whipped cream as a summer dessert! You can omit the glaze if you want less sugar and it is still delish!

CAKE:

  • I cup Zulko raw sugar

  • 7 tbs softened butter

  • 1 lrg egg

  • 1 2/3 cup Swans Down cake flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup Horizon Organic 2% milk
  • 1 tbs orange zest
  • ½ tsp almond extract
  • 2 lrg eg whites
  • Cooking spray (or butter)

GLAZE:

  • 1 cup powdered sugar
  • 3 tbs orange juice

Preheat oven to 350 degrees and grease an 8x4 in or 9x4/12 in loaf pan. In a small bowl mix the flour, baking powder and salt and set aside. In a separate bowl cream the butter and sugar until well combined. Add the egg and mix until incorporated.  Add the flour mixture and milk in 2-3 batches alternating between flour mix and milk, ending with the flour. Then add the zest and almond extract and stir until uniform. Set aside and beat the 2 egg whites in another bowl until stiff peaks form. Fold in the egg whites into the batter but do not overmix, this keeps the cake light and airy. Pour into prepared pan and bake for 40-50 minutes until toothpick comes out clean. Cool for 10 minutes and remove from pan. Mix the powdered sugar and orange juice until sugar is dissolved and pour over cooled cake. You can also poke holes with toothpick so the glaze goes inside. YUM!

 

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