Orange Poundcake With Orange Glaze

1. 1

   . Preheat oven to 180C and line your baking tin with wax paper.

2. 2

   In a bowl, cream your butter and sugar until fluffy. Then add eggs one at a time, and mix until incorporated.

3. 3

   Now you are going to alternately add your flour, milk, and orange juice: first add 1/3 of your flour, then 1/3 of your milk, and then 1/3 of your orange juice. Continue until all your ingredients are incorporated into the batter. Lastly, fold in your orange zest. DO NOT OVERMIX!

4. 4

   Pour your batter into your tin and bake for about 50-60 minutes, or until cake tester/toothpick comes out clean. Remove from oven and let cool (cool in your tin for 10 mins, then remove from tin and finish cooling on wire rack)

5. 5

   Place the used wax paper from your baked poundcake under your wire rack. Then add your sifted icing sugar and orange juice (use more or less OJ depending on the consistency you want) in a bowl and whisk until combined. Pour over your loaf until it is evenly glazed. Let the glaze dry and cut yourself a slice!

* Per serving · 4 servings · Values may vary.

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