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Orange-Soaked Pound Cake

Cool Time 1 hour

Bake Time 30 minutes

Prep Time 10 minutes


Makes 2 loaf cakes (14 servings)


1 package (16 ounces) pound cake mix
3/4 cup water
4 egg whites or 1/2 cup egg substitute
Grated peel of 1 medium orange
Juice of 1 medium orange
1 teaspoon cornstarch
2 packets sugar substitute
1 teaspoon grated fresh ginger (optional)
1/2 teaspoon vanilla


  1. Preheat oven to 350°F.
  2. Lightly spray 2 (8x4-inch) loaf pans with nonstick cooking spray; set aside.
  3. Mix cake mix, water, egg whites and 2 teaspoons grated orange peel in medium bowl on low speed of electric mixer 30 seconds. Mix on medium speed 3 minutes.
  4. Pour equal amount of batter into each of 2 prepared pans. Bake 30 to 32 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to wired racks; cool 10 minutes. Remove from pan; cool completely.
  5. Meanwhile, combine orange juice and cornstarch in small saucepan; stir until cornstarch is completely dissolved. Bring to a boil over medium-high heat; boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in remaining grated orange rind, sugar substitute, ginger, if desired, and vanilla. To serve, spoon sauce evenly over cake. Let cake cool until sauce is absorbed into cake.

Nutritional Information

Serving Size: 1 (1/2-inch) cake slice
Fiber <1 g
Carbohydrate 23 g
Saturated Fat 20 g
Total Fat 6 g
Calories from Fat 33 %
Calories 172
Protein 2 g
Sodium 170 mg

Dietary Exchange

Starch 1-1/2
Fat 1

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