Orange Pound Cake
Ingredients
- 3 call purpose flour
- 1 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 1 ½ cbutter
salted or unsalted
- 2 ½ cgranulated sugar
divided
- 2 tsppure vanilla extract
- ⅓ cfresh orange zest
- 6 largeeggs
room temperature
- ½ cfresh orange juice
room temperature
- ½ cmilk or half and half
room temperature
- Orange Syrup
- ½ cgranulated sugar
- ½ corange juice
- Glaze
- 1 cpowdered sugar
- ¼ cfresh orange juice
- 1 tbspfresh orange zest
Directions
- 1
Preheat oven to 325°F. Grease and flour a standard 10-12 cup bundt pan, or spray with baking spray. Set aside.
- 2
Cake: In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- 3
Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla on medium speed for 2-3 minutes until fluffy.
- 4
Add eggs one at a time, beating well after each addition. Add orange zest, beating until combined. Stop and scrape the bowl periodically.
- 5
Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add juice-milk mixture alternately with sifted dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically.
- 6
Pour batter into pan and spread evenly. Place the pan into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed.
- 7
Orange Syrup: Meanwhile, in a small saucepan over medium heat mix together remaining 1/2 cup sugar with reserved 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside.
- 8
When cake is finished baking, use a long skewer to poke holes in the cake. Slowly spoon orange syrup over cake allowing it to sink in before adding more to the cake. Repeat process until all of the syrup is used. Cool cake completely in pan.
- 9
Glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Flip pan and turn cake onto a serving platter or cake stand. Drizzle glaze over cooled cake.
- 10
Store cake in an airtight container chilled or at room temperature for up to 4 days.
Orange Pound Cake
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About this Recipe
The Best Orange Pound Cake Recipe for Citrus Lovers
Are you searching for an orange pound cake that truly bursts with vibrant citrus flavor? Look no further! This best orange pound cake recipe is a testament to the power of fresh ingredients, delivering a moist, tender crumb infused with sunny orange notes. It's more than just a cake; it's an experience, perfect for brunch, dessert, or an afternoon treat.
What sets this orange pound cake apart is the layering of genuine orange flavor. We use a generous amount of fresh orange zest in the batter, ensuring every bite is fragrant and bright. Then, fresh orange juice is incorporated into the cake, a delectable orange syrup that soaks into the warm cake, and finally, a zesty orange glaze to finish. This trifecta creates an unparalleled citrus explosion that distinguishes it from other orange cake recipes.
Making this delightful pound cake is a rewarding process. The key to its perfect texture lies in using room temperature ingredients like butter, eggs, milk, and orange juice. This ensures a smooth, emulsified batter that bakes up incredibly tender. Don't rush the creaming of the butter and sugar – it's crucial for achieving that light, airy structure characteristic of a truly great pound cake.
Tips for a Perfect Orange Pound Cake:
- Zest Smart: When zesting oranges, be careful to only get the orange part, not the bitter white pith.
- Room Temperature is Key: Set out your butter, eggs, milk, and orange juice at least an hour before baking for the best results.
- Don't Overmix: Once you add the dry ingredients, mix just until combined to keep the cake tender.
Serve this gorgeous orange pound cake with a dollop of whipped cream, fresh berries, or simply as is. Its rich flavor and elegant presentation make it a showstopper for any occasion.