- For the Pound Cake:
- 1 cup unsalted butter, room temperature
- 1 1/4 cups Zulka Morena Sugar
- 2 Tbsp orange zest
- 5 large eggs, lightly beaten
- 2 3/4 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 8 oz sour cream
- 2 Tbsp orange juice
- For the Frosting:
- 1/2 cup butter
- 2 cups Zulka powdered sugar
- 1 tsp orange extract or juice
- 2-5 drops natural orange dye
Preheat oven to 3250 F. Butter and flour a standard loaf pan.
In a medium bowl, cream together the butter, sugar and orange zest until fluffy. Add the eggs in 3 parts, combining well after each addition. In a separate small bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture until just combined. Add the sour cream and orange juice and mix well.
Pour into the prepared loaf pan, smoothing the top, and bake for 1 hour or longer, until a toothpick placed in the center comes out clean. If the top starts to brown too much before the cake is done, tent with a piece of foil.
Let cool in pan for 10 minutes then remove to wire rack to cool completely.
Mix the frosting ingredients together until well combined. Add more dye if desired to reach desired color.
To assemble: Slice the pound cake into 1/2 inch slices. Spread a small amount of butter on one side and grill on a griddle or skillet until toasted looking, being careful not to burn. Let cool completely. Repeat with remaining slices. Once all are cool, cut them each in half to make the two halves of each “sandwich”. Spread about a tablespoon of frosting on a non-toasted side of the cake, spreading some to the edges to make it look like melted cheese, and then top with the other half. Repeat with remaining slices. Happy Fooling!
Try serving it with our Strawberry Soup recipe!