Orange Pound Cake
A delightful Orange Pound Cake that combines a traditional buttery flavor with zesty oranges, perfect for any occasion.
Ingredients
For the cake
- 230 grams unsalted butter, softened
- 200 grams caster sugar or granulated sugar for the cake
- 3 large eggs, room temperature
- Zest of 3 large oranges
- 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
For the syrup and glaze
- 70 grams 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
Instructions
Preparation
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced ovens.
- Grease a 9 by 5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, add 230 grams of softened unsalted butter and 200 grams of sugar. Beat until pale and fluffy, about 3 to 5 minutes.
- Add the 3 large eggs one at a time, mixing well after each addition.
- Fold in the zest of 3 oranges.
- In another bowl, whisk together 280 grams of plain flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gradually add the dry mixture into the butter mixture, alternating with 120 ml of room temperature milk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth out the top.
Baking
- Bake in the preheated oven for approximately 1 hour and 10 minutes, checking for doneness with a skewer.
- Let the cake cool in the pan for about 10 minutes.
Finishing touches
- Mix freshly squeezed orange juice with sugar to create a syrup, and pour it over the slightly cooled cake.
- Once cool, prepare the glaze by mixing 3 tablespoons of icing sugar with 2-3 teaspoons of fresh orange juice, and drizzle it over the cake.
Notes
For serving, enjoy the cake plain, with whipped cream, or a scoop of ice cream. Pair it with tea or coffee, and garnish with fresh orange slices or berries.