Yellow Pound Cake w/Orange Glaze

Funny story: I put Jason in charge checking to see if the cake was done so that I could take a shower before company came over. You know, the normal drill...timer goes off, open oven door, pull out rack, insert toothpick; cake is done if toothpick comes out clean; cake needs more cooking if batter sticks to toothpick. Pretty easy, right? Well, when I got out, he had a giant wooden skewer in his hand, coated with not-yet-done cake. I gave him a look and started to ask what he was doing, when he cut me off and defensively stated that he couldn't find the toothpicks. I did a one hundred and eighty degree turn and pointed at the windowsill where there are three different toothpick holders (which have been there for at least a year). He gave me a look of disbelief and broke into a guilty grin. Good thing my husband has a wonderful sense of humor.

I really like this cake, though it doesn't taste like your traditional pound cake. Not only is it extremely moist but its the lightest, fluffiest pound cake I've ever eaten.

Yellow Pound Cake

taken fromThe Cake Bible

Preheat oven 350º

In a small bowl, combine:
1/3 cup + 1 tablespoon whole milk
6 large eggs
1 tablespoon vanilla

In a large mixing bowl, mix together:
3 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Add:
1 1/2 cups + 2 tablespoons butter
plus half of the milk mixture

Mix at a low speed to moisten the dry ingredients. Increase the speed to medium for one minute more. Scrape down the sides. Add one half of the remaining milk mixture. Mix for 20 seconds. Repeat.

Pour the batter into a greased and floured fluted tube pan.

Bake for 45-55 minutes or until a wooden toothpick (or giant skewer . . . ) comes out clean. Let the cake cool about 10 minutes on wire rack before removing from the pan.

While the cake is cooling, prepare orange glaze.

In a small bowl, combine:
zest of half an orange
3 spoonfuls sugar
2 tablespoons water
1 tablespoon Grand Marnier
Microwave for 30 seconds, stirring halfway through.

Using a toothpick, poke holes all over the bottom of the cake. Pour half of the syrup over the cake. Remove the cake from the pan. Poke holes all over the top of the cake. Use a basting brush to spread the remainder of the glaze over the top of the cake.

Eat up!