Orange Pound Cake Recipe

Orange Pound Cake Recipe

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This recipe creates a moist and flavorful Orange Pound Cake (or Orange Cake) that’s perfect for breakfast, brunch, or dessert. The cake is infused with the bright and zesty flavor of fresh oranges, offering a delightful balance of sweetness and tanginess. The dense, buttery texture of a pound cake is enhanced by the addition of orange juice and zest, creating a truly irresistible treat.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (or buttermilk)  
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  • Optional: Orange glaze (powdered sugar, orange juice, orange zest)
  • Optional: Shredded coconut for topping

Instructions:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or a 9-inch round cake pan).
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.  
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.  
  6. Add Orange Juice and Zest: Stir in the fresh orange juice and orange zest.
  7. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Prepare Orange Glaze (Optional): In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
  11. Glaze the Cake (Optional): Drizzle the orange glaze over the cooled cake.
  12. Add Coconut Topping (Optional): Sprinkle shredded coconut over the glaze, if desired.
  13. Serve: Slice and serve the Orange Pound Cake (or Orange Cake).

Tips and Notes:

  • Softened Butter: Ensure the butter is softened to room temperature for easy creaming.
  • Fresh Orange Juice and Zest: Use fresh orange juice and zest for the best flavor.
  • Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
  • Cool Completely: Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • Glaze Consistency: Adjust the amount of orange juice for a thicker or thinner glaze.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
  • Freezing: You can freeze the baked cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer bag. Thaw overnight in the refrigerator before serving.

Enjoy this bright and flavorful Orange Pound Cake (or Orange Cake) for a taste of sunshine!

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