I’m so confused right now.
Today totally felt like Monday, so I keep forgetting that it’s actually Wednesday. My suitcase is still packed from this weekend and laundry needs to be done.
And, even though I’m trying to tell you guys about this bourbon orange pound cake, all I can think about is strawberries.
I went out tonight to pick strawberries for the first time in a week. Blame the travel, blame a little bit of laziness, blame the rain, blame whatever you want, but it had been too long. I even brought 2 huge bowls with me because I figured there would be a ton….but I think we’re hitting the end of our berries, which put me in a bad mood.
I’m not ready for our berries to be done! I still have to wait another month and a half for figs and raspberries. I wanted more pie! More jam! More berries in our freezer! Can someone please just come take my day job away from me so I can plant an acre of berries and just be a farm girl already?
Since I’ve been working on freezing and jamming and inhaling strawberries lately, I’m backed up on recipe posts and haven’t even posted anything with strawberries yet! Such a shame. But those are coming soon, I promise.
Before I get to the strawberry recipes, I have to share this pound cake. Remember that pound cake phase I went through last year? Well, it had been long enough. I needed either a sponge cake or pound cake for a recipe I was testing a few weeks ago and I figured, this is the perfect time to make another pound cake for myself!
Even better, the recipe I tested turned out great, and we had extra pound cake to snack on all week.
One thing you should know about me: I’m a bourbon girl, all the way. So any chance I have to use it in desserts or baked goods or ice cream or just in a glass with some lemon and soda is a good thing. Instead of sticking with a classic lemon flavor with the bourbon, I added in a bunch of orange zest and some orange juice for the brightness in this cake.
It’s delicious warm out of the oven, perfect toasted for breakfast with fruit and yogurt, and a great thing to layer with fruit and custard for a parfait.
So…random lessons from this post? I need more strawberries. This cake is awesome. Bourbon is my jam.
That sounds about right.
Bourbon Orange Poundcake
- 1 cup plain yogurt
- 1 cup Dixie Crystals sugar
- 4 eggs
- zest from 2 oranges
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup neutral oil (I like safflower)
- 2 Tbsp bourbon
- 1 cup Dixie Crystals powdered sugar
- 1/4 cup fresh orange juice
- 1 Tbsp bourbon
- 1/2 tsp vanilla
- Preheat oven to 350.
- Line loaf pan with parchment paper or grease and flour pan.
- Whisk together the yogurt, sugar, eggs, zest, and vanilla.
- Mix in the flour, baking powder, and salt.
- Fold the oil and bourbon into the batter.
- Pour into loaf pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Mix together the powdered sugar, orange juice, bourbon, and vanilla and pour the glaze over the cake while it’s still warm to soak into the cake.
I have an ongoing partnership with Dixie Crystals – all recipes and opinions are my own.