Rhubarb & Orange Pound Cake
While not a traditional pairing, rhubarb fits so well in a pound cake. This version also adds in orange for a nice, bright flavor that works well with the rhubarb. Topped with a white glaze and orange zest, what could be better when it's spring?
Servings: 12 slices
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 tbsp orange zest (about 1 orange)
- 3 large eggs
- 1 egg yolk
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- ¼ cup chopped candied ginger
- 1 cup diced rhubarb
- ½ cup sifted powdered sugar
- 1-2 tbsp fresh orange juice
Optional garnish
- 1 tbsp granulated sugar
- 1 ½ tsp orange zest (about ½ orange)
Instructions
- Prep: Preheat the oven to 325°F. Line an 8 ½ x 4 ½-inch loaf pan with parchment paper and grease with nonstick baking spray. Allow enough overhang of parchment paper to be used to lift the cake out after baking.
- Cream: In a large bowl, beat the butter, sugar, and orange zest until light and fluffy, 5 minutes.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar, 1 tbsp orange zest (about 1 orange)
- Prepare wet ingredients: In a measuring cup, mix together the eggs, yolk, buttermilk, and vanilla extract.3 large eggs, 1 egg yolk, ¼ cup buttermilk, 1 tsp vanilla extract
- Prepare dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.1 ¾ cups all-purpose flour, ¾ tsp baking powder, ¾ tsp baking soda, ¼ tsp kosher salt
- Mix: With the mixer on low, add the wet and dry ingredients alternately to the creamed butter and sugar mixture, beginning and ending with the dry (3 additions of dry and 2 of wet). Mix until no streaks remain. Then mix in the candied ginger and rhubarb.¼ cup chopped candied ginger, 1 cup diced rhubarb
- Bake: Pour into prepared pan and bake in the preheated 325°F oven for 50-65 minutes until a wooden skewer inserted in the middle of the cake comes out clean. If the top browns too much, tent with foil. Remove from oven and cool in the pan for 10 minutes, then remove to a cooling rack.
- Prepare the glaze: Whisk together powdered sugar and orange juice. Pour over the cooled cake. Note that if the cake isn't fully cooled, the glaze will soak in.½ cup sifted powdered sugar, 1-2 tbsp fresh orange juice
- Prepare the optional topping: In a small bowl, mix together the granulated sugar and orange zest. Sprinkle on top of the glaze.1 tbsp granulated sugar, 1 ½ tsp orange zest (about ½ orange)
Video
Nutrition
Serving: 1slice | Calories: 321kcal