Orange Pound Cake and Imposter Syndrome

This recipe is special to me. After years of focusing on savory cooking, I’m now spending a lot of time baking and this is the very first cake recipe I developed myself. 

And that’s exactly why Imposter Syndrome came to mind while making it. 

I imagine most of you know what Imposter Syndrome means, but in case you don’t it’s when we feel we don’t deserve our success or haven’t achieved the skill or level of knowledge to deliver the service or expertise we are providing. In other words, we feel like a fake.

That’s exactly how I felt when deciding whether to share this recipe with the world. It is legitimately my recipe and it is undeniably delicious. But, just like anyone developing any type of skill, I had to learn from other bakers, trying out their recipes and techniques before I was skilled enough to develop something on my own. I didn’t know for sure whether I had crossed the line between novice and teacher. And I still don’t.

That’s the heart of imposter syndrome. When exactly do we transition from learning something to knowing enough to pass our knowledge onto others and/or be considered an “expert?” 

We can simultaneously be the sought-after expert in some areas and still the learner in others. In fact, that’s how it should be! We are only fulfilled people when we continue to learn and grow, and so we’re always going to be a novice at something if we continue to develop ourselves.

The key to overcoming Imposter Syndrome is not categorizing ourselves as a novice OR expert. The key is allowing ourselves to have a growth mindset.

Rather than beating ourselves up, or worse, denying ourselves an opportunity, why not state out loud that we are new to something and still learning? Doing so takes the pressure off. In fact, there is research to show that practicing the concept of “faking it until we make it” causes anxiety, because we believe we aren’t being honest.

So why not share with your audience that this is your first time delivering this lecture and you invite their feedback?  Why not tell your boss this is the first time you’re preparing such a report and welcome their insights? 

That’s exactly what I’ve done by sharing this recipe and reflection. And should you care to make my recipe, I’d love your honest feedback ;-)

Orange Pound Cake (with pistachio topping)

(Gluten-free with Dairy Free Option)

Ingredients:

Cake

• 3 cups cup-for-cup gluten-free flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 16 Tbsp unsalted butter, softened (use plant-based butter for dairy-free option)
• 2 cups granulated sugar
• 5 large eggs, room temperature
• ¾ cup orange juice, freshly-squeezed preferred
• Zest of 1 orange

Glaze

• 1/3 cup orange juice, freshly-squeezed preferred
• ¾ cup granulated sugar

Icing

• 1 ½ cups confectioner’s sugar
• Pinch of salt
• 2 Tbsp orange juice, freshly-squeezed preferred
• ¼ cup partially ground pistachios (part fine flour, part finely chopped)

Instructions:

Preheat oven to 350F. Spray 9”x5” loaf pan with baking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, beat the butter and sugar until well combined and fluffy. Beat in the eggs one at a time until the mixture is well combined, scraping down the bowl as necessary. Add the flour mixture and orange juice in several alternating batches to the wet mixture until batter is smooth. Mix in the orange zest until well combined. Pour the cake batter evenly into the loaf pan. Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let sit on a cooling rack for 10 minutes.

While the cake is baking, make the glaze and icing.

To make the glaze – heat the orange juice and sugar in a saucepan over low heat until the sugar dissolves. The mixture should not boil. Set aside. 

To make the icing - mix the confectioner’s sugar and salt until combined. Add in the orange juice until it becomes a thick, shiny and smooth glaze. It should not be pourable. If it’s too thick, add a small amount of orange juice. Set aside.

Once cake has cooled on a rack for 10 minutes, flip it over to remove from the pan. While still warm, immediately brush the glaze over the entire cake until all of the glaze is finished. Let the glazed cake cool completely on a cooling rack. 

When the cake is completely cooled, pour, drizzle or pipe the icing decoratively over the top of the cake. If desired, immediately sprinkle with the ground pistachios so they stick to the icing before settling.