Orange Pound Cake
A delightful and moist pound cake infused with fresh orange juice and zest, perfect for any occasion.
Ingredients
Cake Ingredients
- 230 grams unsalted butter, softened Make sure it's at room temperature.
- 200 grams caster sugar or granulated sugar For creamy mixing with butter.
- 3 large eggs, room temperature Allows for better incorporation.
- Zest of 3 pieces large oranges Provides flavor.
- 280 grams plain flour or all-purpose flour Regular flour can be used.
- 1 teaspoon baking powder Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
- 120 ml full fat or whole milk, room temperature For moisture.
- 45 ml freshly squeezed orange juice Adds moisture and flavor.
Syrup and Topping
- 70 grams caster sugar or granulated sugar For making the orange syrup.
- 3 tablespoons icing sugar or powdered sugar, sifted For drizzling over the cake.
- 2-3 teaspoons fresh orange juice To mix with icing sugar.
Instructions
Preparation
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced.
- Grease a 9 by 5 inch loaf pan and line the base with parchment paper.
Mixing
- In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy.
- Add the eggs one at a time, mixing briefly after each addition.
- Stir in the zest of three oranges until evenly distributed.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually mix the dry blend into the wet ingredients along with the milk, stirring gently until smooth.
Baking
- Pour the batter into the prepared loaf pan and bake for approximately 70 minutes.
- Check for doneness by inserting a skewer; it should come out clean.
Syrup and Cooling
- Mix freshly squeezed orange juice with caster sugar to make a syrup.
- Allow the cake to cool in the pan for about 10 minutes, then spoon syrup over the warm cake.
- Transfer the cake to a wire rack to cool completely.
- Drizzle a mixture of icing sugar and fresh orange juice over the cooled cake before serving.
Notes
Store leftovers tightly wrapped at room temperature for up to three days, or freeze for up to three months.