Orange Pound Cake: a bundt cake with white chocolate chips, orange juice, and orange zest makes a delicate flavor delight!

Orange Pound Cake

This pound cake is baked in a tube pan, funnel cake pan, or bundt pan with orange juice, orange peel, and white chocolate chips. Use a large navel orange to get 1/2 cup of orange juice and 1 - 2 tablespoons of orange zest. Extra zest may be used to garnish the glaze.

The real reason it's called a pound cake is probably because a typical cake calls for a pound of butter! If that's the case, this one can be called "fat reduced" . . .

Cake Batter:

1 cup butter

1 cup granulated sugar

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp vanilla

½ tsp salt

1 cup white chocolate chips

1 large navel orange (1/2 cup juice and zest)

Orange Chocolate Glaze

½ cup white chocolate chips

1 tbls orange juice

Water-bath method: Heat chips and juice in a small bowl placed in a pan of water over very low heat. Stir until smooth.

Preheat oven to 300° F with a pan of water on the lower rack.

In a medium bowl, combine flour, baking powder, and salt.

Cream butter and sugar together in a large bowl. Add orange rind and half of the juice; mix well. Scrape down bowl and blades; add the rest of the juice and beat 2 minutes until light and fluffy. Beat in eggs one at a time.

Blend dry ingredients into moist ingredients in three stages, scraping bowl between them. Fold in the white chocolate chips. Spoon batter into a medium-sized or 9-inch greased and floured tube pan.

Bake at 300° F for 1 – 1 ¼ hours or until a toothpick inserted comes out clean. Cool 15 minutes before turning out onto wire rack by placing center of pan on a heat-proof tumbler. Cool another 30 minutes before glazing.

Place chips and juice in a heat-proof measuring cup and heat in microwave on medium for 50 seconds. Stir, then heat for another 30 seconds. Continue until the mixture is smooth. Pour over cooled cake and garnish with additional zest, cocoa, or dark chocolate shavings sprinkled over.