Mimosa Pound Cake

Let's Cook

1. Step 1.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth: 2 sticks (8 oz or 225g) unsalted butter, softened; ½ cup (95g) vegetable shortening; Finely grated zest of 1 orange; (1 teaspoon orange extract); 1 teaspoon vanilla; ½ teaspoon salt

2. Step 2.

   Add and cream until very fluffy, 5 to 7 minutes: 3 cups (600g) sugar

3. Step 3.

   Add one at a time, beating until combined: 5 large eggs

4. Step 4.

   Add in 3 parts: 3 cups cake (330g) or pastry flour (360g)

5. Step 5.

   alternating with, in 2 parts: 1 cup sparkling wine, poured and settled

6. Step 6.

   Beat until just combined. Scrape the batter into the prepared pan and bake until a skewer inserted in the center comes out with moist crumbs attached, about 1 hour 10 minutes.

7. Step 7.

   Let the cake cool in the pan for 10 minutes. Unmold onto a rack to cool completely.

8. Step 8.

   Meanwhile, to prepare the glaze, beat together in a medium bowl: 3 cups (300g) powdered sugar, sifted; Finely grated zest of 2 oranges; ¼ to ⅓ cup sparkling wine, or enough to reach a thick but pourable consistency

9. Step 9.

   Place a piece of parchment paper under the rack the cake is sitting on. Pour the glaze over the cake. Let set for 10 minutes.