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@sayaxofficial: ENA #1 🇱🇾🇹🇳 #sayax #fypシ

Sayax
Sayax
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Sunday 05 July 2026 18:31:53 GMT
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boke_cv
𝙴𝙱𝚁𝙰𝙷𝙴𝙼🪽 :
- ﮼سايكس👀🩶 ˖𓍢ִ໋. -
2026-07-05 23:38:01
1117
2008.d.w
𝓐𝓱𝓶𝓲𝓭𝓪 :
سايكس رقم 1
2026-07-06 00:52:29
5235
sayaxfan.2
مُـهَـيْمِـنٰ||𝓶𝓸𝓱𝓲𝓶𝓮𝓷 :
staî volandó davverô😍🫵🏽
2026-07-11 03:34:40
47
kv.846
KV.10 :
رغم شهرتي لاكن علقت ولد طاير برشه برشه وانشاء الله للعالميه خونا Sayax 🔥نتمنولكً كل الخير خونا ومتركزش ع كلام الناس مفيش اي فايده منه وخليك وحدك ومسوقيتك وصاله للعالميه 🎵 ❤️
2026-07-05 20:22:32
23
sayax891
f.sayax👸🏻🤍 :
حلمي الوحيد سايكس يرد عليا🔥🔥🤷🏻‍♀️
2026-07-15 15:20:08
1
benor170
𝑫𝒐𝒅𝒚 :
سايكس 1😮‍💨🤍
2026-07-06 20:57:22
2
nrbander
باندر الليبي🇱🇾 :
سايكس❤️🔥
2026-07-05 18:48:00
3
elsalame90
𝐀𝐥𝐨𝐧𝐞🇦🇷🇱🇾 :
منور سايكيي🌹
2026-07-05 18:35:59
4
meme_2012.00
MeMe🎀✨ :
سايا😎👏🏾
2026-07-06 08:57:38
1
saif0707.com
tounsi 🇹🇳🐺 :
اول 😍😍😍🇹🇳
2026-07-05 18:36:14
3
fanz._.sayax2
Sayax :
رقم 1🙌✈️
2026-07-08 15:03:10
0
halli.bieber.officalgma0
﮼باتمنه🇱🇾💫. :
ولد عمي كيلاني🙂‍↔️.
2026-07-11 20:23:58
1
elsalame_0ffceial
السلامي- elsalame :
منور سايكيي🌹✈️
2026-07-05 18:36:24
3
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What could be more perfect for summer than an iced orange pound cake?! 🍊 Soft, buttery, and full of fresh citrus flavor, this cake is soaked in the most incredible orange glaze and topped with the dreamiest orange icing. Save this easy orange pound cake recipe for your summer baking list! INGREDIENTS Cake: 1½ cups all-purpose flour, 2 tsp baking powder, 1⅓ cups granulated sugar, 2 tbsp finely grated orange zest (about 3 oranges), 1 cup full-fat sour cream (room temp), 3 extra-large eggs (room temp), 1 tsp vanilla extract, ¼ tsp orange extract, ¼ cup vegetable oil, ¼ cup salted butter (melted, slightly cooled). Orange Glaze: ⅓ cup freshly squeezed orange juice, ⅓ cup granulated sugar, 1 tbsp salted butter Orange Icing: 1 cup confectioners’ sugar, 1½ tbsp freshly squeezed orange juice, 2 tsp heavy cream, orange zest for garnish DIRECTIONS Preheat oven to 350°F. Grease 9 x 5-inch loaf pan, line bottom with parchment paper, grease again. In medium bowl, whisk flour and baking powder; set aside. In bowl of electric mixer with whisk attachment, combine sugar and orange zest; rub together with fingers for 30 seconds, until fragrant. Add sour cream, eggs, vanilla, and orange extract; mix until smooth. With mixer on low, gradually add dry ingredients, mixing until combined. In small bowl, mix vegetable oil and melted butter. Using rubber spatula, gently fold into batter until fully incorporated. Pour into pan and smooth the top. Bake for 55–65 minutes, until toothpick comes out clean (I do 62 minutes). Cool cake in pan for 10 min, then transfer to wire rack set over baking sheet. For glaze: Combine orange juice, sugar, and butter in small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves. While cake is warm, slowly pour glaze over top, allowing it to soak in. Let cool completely. For icing: Whisk together confectioners’ sugar, orange juice, and heavy cream until thick but spreadable. If needed, add heavy cream ½ teaspoon at a time to loosen, or confectioners’ sugar 1–2 teaspoons at a time to thicken. The icing should spread neatly on top without running down the sides. Garnish with orange zest. @KitchenAid @Williams Sonoma @Meghan Trainor #poundcake #orangecake #cakerecipe #dessertrecipe #thebuckheadbaker
What could be more perfect for summer than an iced orange pound cake?! 🍊 Soft, buttery, and full of fresh citrus flavor, this cake is soaked in the most incredible orange glaze and topped with the dreamiest orange icing. Save this easy orange pound cake recipe for your summer baking list! INGREDIENTS Cake: 1½ cups all-purpose flour, 2 tsp baking powder, 1⅓ cups granulated sugar, 2 tbsp finely grated orange zest (about 3 oranges), 1 cup full-fat sour cream (room temp), 3 extra-large eggs (room temp), 1 tsp vanilla extract, ¼ tsp orange extract, ¼ cup vegetable oil, ¼ cup salted butter (melted, slightly cooled). Orange Glaze: ⅓ cup freshly squeezed orange juice, ⅓ cup granulated sugar, 1 tbsp salted butter Orange Icing: 1 cup confectioners’ sugar, 1½ tbsp freshly squeezed orange juice, 2 tsp heavy cream, orange zest for garnish DIRECTIONS Preheat oven to 350°F. Grease 9 x 5-inch loaf pan, line bottom with parchment paper, grease again. In medium bowl, whisk flour and baking powder; set aside. In bowl of electric mixer with whisk attachment, combine sugar and orange zest; rub together with fingers for 30 seconds, until fragrant. Add sour cream, eggs, vanilla, and orange extract; mix until smooth. With mixer on low, gradually add dry ingredients, mixing until combined. In small bowl, mix vegetable oil and melted butter. Using rubber spatula, gently fold into batter until fully incorporated. Pour into pan and smooth the top. Bake for 55–65 minutes, until toothpick comes out clean (I do 62 minutes). Cool cake in pan for 10 min, then transfer to wire rack set over baking sheet. For glaze: Combine orange juice, sugar, and butter in small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves. While cake is warm, slowly pour glaze over top, allowing it to soak in. Let cool completely. For icing: Whisk together confectioners’ sugar, orange juice, and heavy cream until thick but spreadable. If needed, add heavy cream ½ teaspoon at a time to loosen, or confectioners’ sugar 1–2 teaspoons at a time to thicken. The icing should spread neatly on top without running down the sides. Garnish with orange zest. @KitchenAid @Williams Sonoma @Meghan Trainor #poundcake #orangecake #cakerecipe #dessertrecipe #thebuckheadbaker

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