Orange Pound Cake
A classic Orange Pound Cake with a buttery texture and zesty flavor, perfect for any occasion.
Ingredients
Main ingredients
- 230 grams unsalted butter, softened Use room temperature for best results.
- 200 grams caster sugar or granulated sugar
- 3 large eggs, room temperature
- Zest of 3 large oranges Use organic for best flavor.
- 280 grams plain flour or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120 ml full-fat or whole milk, room temperature
- 45 ml freshly squeezed orange juice Use fresh juice for best flavor.
Syrup and Icing
- 70 grams caster sugar or granulated sugar (for syrup)
- 3 tablespoons icing sugar or powdered sugar, sifted
- 2-3 teaspoons fresh orange juice (for icing)
Instructions
Preparation
- Preheat your oven to 170°C (340°F) and grease a 9x5 inch loaf pan. Line the bottom with parchment paper.
- In a mixing bowl, beat the softened unsalted butter and sugar together until creamy and light.
- Incorporate the eggs one at a time, mixing thoroughly after each addition. Add the zest of the oranges.
- Sift in the flour, baking powder, and salt. Gently blend until just combined, then gradually pour in the milk.
- Carefully pour the batter into the prepared loaf tin.
Baking
- Bake the cake for about 1 hour and 10 minutes, checking with a skewer towards the end. It should come out clean when done.
Cooling and Syrup
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the syrup by combining the freshly squeezed orange juice and sugar in a saucepan over low heat until dissolved. Brush the syrup over the cake as it cools.
Icing
- Mix icing sugar with orange juice to create a glaze and drizzle over the cooled cake before serving.
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Notes
For storage, wrap the cake tightly in plastic wrap or place in an airtight container. Freeze for long-term storage, up to three months.