Pound Cake


1 pound eggs (9 eggs), separated

1 pound butter, softened (2 cups)

1 pound granulated sugar (2 cups)

1 teaspoon pure orange extract

1 pound unbleached all-purpose flour (4 cups), sifted


Preheat oven to 325°F.

Butter and flour 2 loaf pans.

Separate yolks from whites of 9 eggs, setting each aside.

Sift 4 cups unbleached all-purpose flour, set aside.

Cream 2 cups softened butter at medium speed for 30 seconds. Add 2 cups granulated sugar and cream together until fluffy. Add egg yolks and 1 teaspoon pure orange extract and beat at medium speed until light and fluffy.

Add sifted flour in 4 even portions, stirring to blend (20 to 30 seconds) after each addition. Scrape batter off sides of bowl, then gradually increase speed to high and beat until well blended, about 1 minute. Avoid overbeating.

Whip egg whites at high speed until stiff peaks form and whites are uniform in color and glisten, about 2 to 3 minutes.

Fold in stiffly beaten egg whites by hand, until just blended.

Bake at 325°F for 1 hour, or until toothpick inserted in center comes out clean.

Distribute batter evenly into prepared pans.

Cool 10 minutes in pan. Turn onto a wire rack and cool completely before glazing (or dust with powdered sugar).

Orange Glaze

3/4 cup sifted powdered sugar

2 Tablespoon orange juice

1 teaspoon grated orange peel

Sift the powdered sugar and blend in the orange juice and grated orange peel to produce a smooth glaze.

Place the cake on a wire cooling rack in a jelly-roll pan (cookie sheet with short sides). Drizzle the glaze over the cakes, letting the glaze run down the grooves. Use the glaze that drips onto the cookie sheet to drizzle over the cake again.