Orange Blossom Poundcake

I am sorry. I am soo sorry I am giving you this recipe. It is so wonderful it makes the devil sing. Seriously. It really is that good. But first, let me explain a few things. Ever heard of Nielsen-Massey Vanillas? No, are you kidding me?? You have to go and check them out!  I got some of their Vanilla and Orange Blossom Water and I knew I wanted a pound cake. And hallelujah it was born! And it is SINFULLY good!

Nielsen-Massey are the vanilla pros. Vanilla is not just vanilla, there are different kinds. Some are suited for some uses better than others…you can read all about that on their website. They only sell the finest pure vanilla in the world today. They are a family owned and managed and are committed to their customers.  AND, they have been around since 1907. They have perfected Vanilla! You can also get tips like: A few drops of vanilla in a can of paint will help eliminate unpleasant odors! Or you can check out their recipes section for some great ideas. Or…you can also get other extracts and stuff like  Orange Blossom Water!! And you are going to need it for this recipe:

Orange Blossom Poundcake

1 box butter cake mix

1 cup (8oz.) sour cream

1/2 cup sugar

3/4 cup oil

4 eggs

3 tsp Orange Blossom Water

1 tsp Madagascar Bourbon Pure Vanilla

Mix the cake mix, sour cream, sugar and oil together. Add one egg at a time mixing well after each egg add the Orange Blossom Water and the Vanilla.  Pour mix into a tube pan and bake at 325 degrees for an hour. Let it cool for about 5 mintes and then take it out of the pan and ice it while it is still warm. That way the icing melts all over the cake and gets it covered really well. Yummm!

Orange Blossom Icing

2 tsp butter

Approx 3 cups powdered sugar

Approx 2 TBSP milk

1 tsp Orange Blossom Water

2-3 TBSP orange juice

Mix the butter and the Orange blossom water with a fork. Add half of the powdered sugar to the mix. Add the milk and mix well. Add the rest of the powdered sugar and the orange juice, mix well. You want it to be about the consistency of a butter cream icing.

Now, go try this cake. You will hate me for it. Because as you can see from the picture, you can’t eat just one piece. NO, I didn’t eat half of the cake by myself. Just almost. Shhh. I had to hide the rest of it.