Orange Pound Cake Recipe
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.
PrintOrange Pound Cake
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
- 3 tablespoons icing sugar or powdered sugar, sifted
- 2–3 teaspoons fresh orange juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Place cake (still in pan) on a wire rack to cool for 10 minutes.
- 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.
- Use the parchment or baking paper to carefully remove cake from pan and place on a wire rack to cool completely.
- Orange drizzleMix together icing sugar and orange juice. Drizzle over cooled cake. Cut into slices and serve.
Frequently Asked Questions
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.
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