Very few desserts can match the comforting simplicity of a pound cake, especially when it’s infused with the bright, citrusy flavor of oranges. This Orange Pound Cake recipe is a delightful variation that brings a sunny disposition to your table, perfect for any occasion or just because.
Why This Recipe Works
- The combination of butter and orange zest creates a rich, flavorful base that’s irresistibly moist.
- Using fresh orange juice in the glaze adds a tangy sweetness that perfectly complements the cake’s richness.
- This recipe is incredibly versatile, allowing for numerous variations to suit any taste.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 tablespoons orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Equipment Needed
- 9×5 inch loaf pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour a 9×5 inch loaf pan to ensure your cake doesn’t stick. This step is crucial for a smooth release after baking.
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy. This should take about 5 minutes with an electric mixer on medium speed. The mixture should be pale yellow and airy.
Add Eggs and Dry Ingredients
Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together 3 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk, starting and ending with the flour mixture.
Incorporate Orange Flavors
Fold in 2 tablespoons of orange zest, 1/4 cup of fresh orange juice, and 1 teaspoon of vanilla extract. The zest is where the magic happens, so don’t skip it! Mix until just combined to keep the cake tender.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Tips and Tricks
For an extra moist cake, brush the baked cake with a simple syrup made from equal parts sugar and orange juice while it’s still warm. This not only adds moisture but also intensifies the orange flavor. Always use room temperature ingredients to ensure a smooth, evenly mixed batter. If you’re short on time, you can microwave the butter for a few seconds to soften it quickly, but be careful not to melt it.
Recipe Variations
- Add a cup of chocolate chips to the batter for a chocolate-orange twist.
- Substitute the orange zest and juice with lemon for a lemon pound cake variation.
- Top the cooled cake with a cream cheese frosting for an extra decadent treat.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
While fresh orange juice is recommended for the best flavor, you can use bottled orange juice in a pinch. Just be aware that the flavor might not be as vibrant, and some brands contain added sugars or preservatives that could alter the taste of your cake.
How do I store the orange pound cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend suitable for baking. The texture might be slightly different, but the flavor will still be delicious.
Summary
This Orange Pound Cake is a zesty, moist, and utterly delicious twist on the classic pound cake. With its bright citrus flavor and tender crumb, it’s sure to become a favorite. Whether you’re serving it for dessert, breakfast, or a snack, it’s a versatile recipe that’s easy to love.
