Orange Pound Cake Recipe

Introduction

This orange pound cake is a moist, flavorful treat that perfectly balances citrus brightness with buttery richness. It’s simple to make and ideal for enjoying with a cup of tea or coffee.

Ingredients

• 3 large eggs
• ¾ cup (160g) caster sugar
• 1 ⅓ cup (160g) all-purpose flour, sifted
• ¾ teaspoon baking powder
• ⅔ cup (150g) salted butter, melted
• 1 orange (juice and zest)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and grease a 10 x 4.5-inch (25×10 cm) loaf tin.
2. Step 2: In a large bowl, whisk the eggs and sugar together until the mixture is pale and fluffy.
3. Step 3: Sift in the flour and baking powder, then stir until well combined.
4. Step 4: Add the melted butter, orange juice, and zest, stirring to combine thoroughly.
5. Step 5: Pour the batter into the prepared loaf tin and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the pound cake cool completely in the tin before removing and serving.

Tips & Variations

• For a more intense orange flavor, add an extra teaspoon of orange zest or a splash of orange liqueur.
• You can substitute unsalted butter; just add a pinch of salt to the batter.
• Try adding a handful of chopped nuts or dried cranberries for texture and variety.

Storage

Store the orange pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week; allow it to come to room temperature before serving. To refresh the cake, warm slices briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange extract instead of fresh orange juice and zest?

Yes, but fresh juice and zest provide a brighter, more natural flavor. If using extract, start with 1 teaspoon and adjust to taste.

How do I know when the pound cake is done baking?

The best way is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done.

Orange Pound Cake Recipe

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★★★★★

4.7 from 459 reviews

This classic Orange Pound Cake is a moist and buttery loaf infused with fresh orange juice and zest, delivering a bright, citrusy flavor. Perfectly balanced with a tender crumb, it makes an excellent treat for breakfast, afternoon tea, or dessert.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 3 large eggs
• ¾ cup (160g) caster sugar
• 1 ⅓ cup (160g) all-purpose flour, sifted
• ¾ teaspoon baking powder
• ⅔ cup (150g) salted butter, melted
• 1 orange (juice + zest)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (180°C) and grease a 10 x 4.5-inch (25×10 cm) loaf tin to ensure the cake does not stick.
2. Whisk Eggs and Sugar: In a large mixing bowl, whisk the 3 large eggs and ¾ cup caster sugar together until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
3. Sift and Combine Dry Ingredients: Sift 1⅓ cup all-purpose flour and ¾ teaspoon baking powder directly into the bowl with the egg mixture. Gently stir to combine evenly without overmixing.
4. Add Wet Ingredients: Pour in the ⅔ cup melted salted butter along with the freshly squeezed juice and zest of one orange. Stir well to form a smooth, homogenous batter rich in citrus flavor.
5. Bake: Transfer the batter to the greased loaf tin and place it in the preheated oven. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
6. Cool and Serve: Allow the pound cake to cool completely in the tin before slicing. This enhances the texture and makes the cake easier to cut.

Notes

• Ensure eggs and butter are at room temperature before mixing for a better texture.
• Sifting the flour and baking powder ensures a light, tender crumb.
• You can substitute salted butter with unsalted butter, but add a pinch of salt if so.
• For added flavor, consider adding a teaspoon of vanilla extract while mixing the wet ingredients.
• This cake keeps well stored in an airtight container for up to 3 days.
• Use a zester or fine grater to get the best orange zest without the bitter pith.

Keywords: orange pound cake, citrus cake, loaf cake, butter cake, easy dessert, citrus pound cake