1. To make the cake, preheat oven to 325° F.
2. Prepare a loaf pan by greasing with nonstick cooking spray. Using an electric mixer, blend the sugar and butter together until light and fluffy.
3. Add the eggs, one at a time.
4. Add the orange juice and half of the zest.
5. Gradually add the flour and baking powder while mixing on low.
6. Pour the batter into the prepared pan.
7. Bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
8. Let cool completely before removing from the pan.
9. To make the glaze, mix the juice, butter and powdered sugar together in a small bowl. If mixture is too runny, add more powdered sugar. If too thick, add more juice.
10. Drizzle over the top and sides of the cake.
11. Top with the remaining zest and some candied citrus.
Per Serving:
Calories: 420, Fat: 17 g (10 g Saturated Fat), Cholesterol: 110 mg, Sodium: 210 mg, Carbohydrates: 63 g, Fiber: 2 g, Protein: 6 g.
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Nutritional Information
Per Serving:
Calories: 420, Fat: 17 g (10 g Saturated Fat), Cholesterol: 110 mg, Sodium: 210 mg, Carbohydrates: 63 g, Fiber: 2 g, Protein: 6 g.
Directions
1. To make the cake, preheat oven to 325° F.
2. Prepare a loaf pan by greasing with nonstick cooking spray. Using an electric mixer, blend the sugar and butter together until light and fluffy.
3. Add the eggs, one at a time.
4. Add the orange juice and half of the zest.
5. Gradually add the flour and baking powder while mixing on low.
6. Pour the batter into the prepared pan.
7. Bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
8. Let cool completely before removing from the pan.
9. To make the glaze, mix the juice, butter and powdered sugar together in a small bowl. If mixture is too runny, add more powdered sugar. If too thick, add more juice.
10. Drizzle over the top and sides of the cake.
11. Top with the remaining zest and some candied citrus.