Fried Pound Cake With Orange Syrup – a delicious recipe with orange juice, sugar, orange zest, oranges, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine orange juice, sugar and orange zest in a medium saucepan.
2
Bring to a boil, stirring continuously, until the sugar is dissolved.
3
Remove from heat and let cool to room temperature.
4
While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
5
Segment oranges and place in a bowl.
6
Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
7
Whisk eggs and milk together in a shallow dish.
8
Dip slices of pound cake in egg mixture, evenly coating both sides.
9
Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
10
Serve with orange syrup and garnish with blueberries.
265
kcal
Calories
6
g
Fat
45
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup fresh orange juice, 1/3 cup sugar, 1 1/2 tablespoons finely grated orange zest, 6 navel oranges, and more.
Yes, Fried Pound Cake With Orange Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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