Introduction

This easy Orange Pound Cake recipe delivers a moist, tender crumb and bright citrus flavor every time. It’s a simple, classic dessert perfect for any occasion. For more vibrant, citrus-inspired dishes, try this Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

This Orange Pound Cake from Sweetest Menu delivers a wonderfully dense, moist crumb and a vibrant citrus aroma that fills your kitchen. You’ll need the following ingredients.

• 230 grams (1 cup or 2 sticks) unsalted butter, softened
• 200 grams (1 cup) caster sugar or granulated sugar
• 3 large eggs, room temperature
• Zest of 3 large oranges
• 280 grams (2 cups) plain flour or all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 120 ml (1/2 cup) full fat or whole milk, room temperature
• 45 ml (3 tablespoons) freshly squeezed orange juice
• 70 grams (1/3 cup) caster sugar or granulated sugar (for syrup)
• 3 tablespoons icing sugar or powdered sugar, sifted (for glaze)
• 2-3 teaspoons fresh orange juice (for glaze)

Timing

Prep Time	20 minutes
Cook Time	1 hour
Total Time	1 hour 20 minutes

Context: This Orange Pound Cake from Sweetest Menu comes together in about 20% less time than many traditional pound cake recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smooth, emulsified batter. Preheat your oven to 180°C (350°F) and thoroughly grease and line a 23cm (9-inch) loaf pan with baking paper, letting the paper overhang the sides for easy removal.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together for 4-5 minutes until the mixture is very pale, fluffy, and almost doubled in volume. This crucial step incorporates air, giving your Orange Pound Cake its signature fine, tender crumb.

Step 3 — Incorporate Eggs and Flavor

Add the eggs one at a time, beating well after each addition until fully combined. If the mixture looks slightly curdled, add a tablespoon of your measured flour to help bind it. Then, beat in the vanilla extract and the finely grated zest of your oranges for maximum citrus flavor.

Step 4 — Combine Dry and Wet Ingredients

Sift the plain flour, baking powder, and salt directly over the wet mixture. Use a large metal spoon or spatula to gently fold the dry ingredients through until just combined. Be careful not to overmix, as this will develop the gluten and lead to a tough cake.

Step 5 — Add Milk and Final Mix

Pour in the room-temperature milk and fold it through the batter until you have a smooth, uniform mixture with no streaks of flour. The batter will be thick but should drop easily from the spoon.

Step 6 — Bake to Perfection

Spoon the batter into your prepared loaf pan and smooth the top. Bake in the center of the preheated oven for 50-60 minutes. The cake is done when it is golden brown, springs back when lightly touched, and a skewer inserted into the center comes out clean.

Step 7 — Prepare the Orange Syrup

While the cake bakes, make the syrup. Combine fresh orange juice and caster sugar in a small saucepan. Stir over low heat just until the sugar dissolves, then remove from heat. Do not boil, as you want to preserve the fresh orange flavor.

Step 8 — Soak the Cake

As soon as the Orange Pound Cake comes out of the oven, use a skewer to poke holes all over the hot surface. Slowly pour the warm orange syrup evenly over the top, allowing it to soak in completely. This step ensures a wonderfully moist crumb and intense orange taste.

Step 9 — Cool and Serve

Let the cake cool completely in the pan. Once cool, use the paper overhang to lift it out. For the best texture and flavor, wrap the cooled cake and let it rest for a few hours or overnight before slicing. Dust with icing sugar before serving if desired.

Nutritional Information

Calories	Approx. 380 kcal
Protein	5g
Carbohydrates	55g
Fat	16g
Fiber	1g
Sodium	180mg

Note: Nutritional values for this Orange Pound Cake are estimates based on typical ingredients and serving size; actual values may vary.

Healthier Alternatives

This classic Orange Pound Cake from Sweetest Menu is wonderfully adaptable. Here are practical ingredient swaps to tailor it to different dietary needs without sacrificing its moist, citrusy character.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a boost of protein and a subtly nutty flavor.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the carbs while maintaining sweetness.
• Dairy-Free Moisture — Use a plant-based yogurt or coconut cream instead of sour cream or yogurt for a rich, dairy-free crumb.
• Gluten-Free Base — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to create a celiac-friendly Orange Pound Cake.
• Heart-Healthy Fat — Replace butter with an equal amount of avocado oil or light olive oil for a moist cake with healthier monounsaturated fats.
• Low-Sodium Option — Omit any added salt in the batter and use a salt-free baking powder to reduce the sodium content.
• Whole Grain Boost — Use white whole wheat flour or spelt flour for half the all-purpose flour to add fiber and a mild, wholesome note.
• Reduced-Sugar Glaze — For the icing, mix fresh orange juice with a touch of powdered erythritol instead of confectioners’ sugar.

Serving Suggestions

• Pair a slice of this moist Orange Pound Cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a classic, comforting dessert.
• For a sophisticated brunch, serve it alongside fresh berries and a pot of Earl Grey tea, allowing the citrus notes to complement the bergamot.
• Transform it into an elegant dessert by drizzling slices with a simple orange glaze and garnishing with candied orange peel or edible flowers.
• Enjoy a simple slice with a cup of coffee or tea for an afternoon pick-me-up; the bright citrus flavor is wonderfully refreshing.
• For a festive occasion, serve the cake with a citrus salad or a berry compote to add a fresh, tangy contrast to the rich, buttery crumb.
• Consider toasting day-old slices and spreading them with marmalade or honey butter for a delightful breakfast treat.

This Orange Pound Cake from Sweetest Menu is incredibly versatile. Its balanced flavor makes it perfect for everything from a casual snack to the centerpiece of a dessert spread. For a beautiful presentation, dust the top with powdered sugar just before serving on a simple cake stand.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Ensure your butter, eggs, and dairy are at true room temperature (about 70°F/21°C) for a light, airy texture.
• Mistake: Over-creaming the butter and sugar, which incorporates too much air and can cause the cake to collapse. Fix: Cream only until the mixture is pale, fluffy, and smooth—usually 2-3 minutes with a stand mixer.
• Mistake: Not properly zesting the orange, missing the potent oils in the peel. Fix: Use a fine microplane zester and avoid the bitter white pith to maximize the fresh orange flavor in your pound cake.
• Mistake: Overmixing the batter once the flour is added, which develops gluten and creates a tough cake. Fix: Mix the dry ingredients in on low speed just until no streaks of flour remain.
• Mistake: Under-baking, resulting in a gummy, sunken center. Fix: Use a skewer test; it should come out clean. The cake will also pull away slightly from the pan’s sides.
• Mistake: Removing the cake from the pan too quickly, causing it to break. Fix: Let the Orange Pound Cake cool in its pan on a wire rack for 15-20 minutes before turning it out.
• Mistake: Skimping on the orange syrup soak, leaving the cake dry. Fix: Poke warm cake all over with a skewer and slowly brush the syrup to allow for deep, even absorption and maximum moisture.
• Mistake: Using artificial orange extract instead of fresh juice and zest, which gives a chemical aftertaste. Fix: Rely on the natural flavor from fresh oranges for the best-tasting Orange Pound Cake from Sweetest Menu.

Storing Tips

• Fridge: Cool the Orange Pound Cake from Sweetest Menu completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) in plastic wrap and then aluminum foil, or place it in a heavy-duty freezer bag. This Orange Pound Cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: To restore that fresh-baked warmth, place a slice on a microwave-safe plate and heat for 10-15 seconds. For the whole cake, wrap it in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or until it reaches an internal temperature of at least 165°F (74°C) for food safety.

Proper storage is key to enjoying this moist Orange Pound Cake for days. Always ensure it has cooled to room temperature before sealing it away to prevent condensation and sogginess.

Conclusion

This Orange Pound Cake from Sweetest Menu is a wonderfully moist and flavorful dessert, perfect for any occasion. If you love this citrusy treat, you might also enjoy our Orange Velvet Cake with Orange Cream Cheese Frosting Recipe. We hope you love this recipe—please leave a comment with your review!

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Orange Pound Cake

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 230 grams (1 cup or 2 sticks) unsalted butter, softened
• 200 grams (1 cup) caster sugar or granulated sugar
• 3 large eggs, room temperature
• Zest of 3 large oranges
• 280 grams (2 cups) plain flour or all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 120 ml (1/2 cup) full fat or whole milk, room temperature
• 45 ml (3 tablespoons) freshly squeezed orange juice
• 70 grams (1/3 cup) caster sugar or granulated sugar
• 3 tablespoons icing sugar or powdered sugar, sifted
• 2–3 teaspoons fresh orange juice

Instructions

1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
2. In a large mixing bowl, add butter and sugar. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
3. Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl. Add orange zest.
4. Add flour, baking powder, salt and milk. Mix on a low speed until cake batter is smooth and creamy (but try not to over mix). It will be very thick.
5. Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50-60 minutes, loosely cover the top with aluminium foil.
6. Place cake (still in pan) on a wire rack to cool for 10 minutes.
7. Mix together orange juice and sugar. Spoon orange syrup over warm cake while it is still in the pan. The syrup will soak into the cake, especially the cracks, and the sugar will settle on the crust.
8. Use the parchment or baking paper to carefully remove cake from pan and place on a wire rack to cool completely.
9. Orange drizzleMix together icing sugar and orange juice. Drizzle over cooled cake. Cut into slices and serve.

FAQs

Can I use bottled orange juice instead of fresh for this Orange Pound Cake from Sweetest Menu?

We recommend using fresh orange juice and zest for the best flavor. Bottled juice often lacks the bright, aromatic oils that fresh zest provides, which are key to this Orange Pound Cake from Sweetest Menu.

How do I prevent my pound cake from becoming dry?

Ensure you do not overmix the batter once the flour is added and avoid overbaking. This Orange Pound Cake recipe is designed to be moist, so check for doneness a few minutes before the timer ends.

Can I make this cake ahead of time?

Yes, this Orange Pound Cake stores very well. Once completely cool, wrap it tightly and it will stay fresh for several days, with the flavors often improving.