Description
This Orange Pound Cake is a moist, flavorful dessert infused with fresh orange zest and juice. Baked to golden perfection and soaked in a tangy orange syrup, it’s finished with a delicate orange glaze drizzle that adds a sweet citrusy touch, making it a delightful treat for any occasion.
Ingredients
Cake
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- 3 large eggs, room temperature
- Zest of 3 large oranges
- 280 grams (2 cups) plain flour or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat or whole milk, room temperature
Orange Syrup
- 45 ml (3 tablespoons) freshly squeezed orange juice
- 70 grams (1/3 cup) caster sugar or granulated sugar
Orange Drizzle
- 3 tablespoons icing sugar or powdered sugar, sifted
- 2-3 teaspoons fresh orange juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and 200 grams sugar. Beat on low speed to combine, then increase to medium and beat for 1-2 minutes until the mixture turns pale, creamy, and almost fluffy.
- Add Eggs and Orange Zest: Add the eggs one at a time, beating briefly after each addition to combine. Don’t worry if the mixture looks a bit lumpy. Scrape down the sides of the bowl, then add the orange zest and mix gently.
- Combine Dry and Wet Ingredients: Add the plain flour, baking powder, salt, and milk to the bowl. Mix on low speed just until the batter is smooth and creamy. Be careful not to overmix as the batter will be thick.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 1 hour and 10 minutes, or until a skewer inserted in the center comes out clean. If the cake browns too quickly after 50-60 minutes, cover loosely with aluminum foil.
- Cool and Prepare Orange Syrup: Remove the cake from the oven and place the pan on a wire rack to cool for 10 minutes. Meanwhile, mix 45 ml orange juice with 70 grams sugar to make the syrup.
- Soak Cake with Syrup: Spoon the orange syrup generously over the warm cake while still in the pan, allowing the syrup to soak into the cake and settle on the crust.
- Remove Cake from Pan: Use the parchment paper to carefully lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Prepare and Add Drizzle: Mix the sifted icing sugar with 2-3 teaspoons fresh orange juice to create a drizzle. Once the cake is cooled, drizzle the glaze over the top evenly.
- Serve: Slice the cake and serve. Enjoy the tender, citrus-infused pound cake with its sweet, tangy syrup and drizzle.
Notes
- Use room temperature ingredients for better batter consistency and cake texture.
- If you don’t have caster sugar, granulated sugar can be used as a substitute.
- Covering the cake with foil during baking prevents over-browning.
- For extra citrus flavor, add more orange zest or a little orange extract to the batter.
- This cake keeps well stored in an airtight container for up to 3 days or can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
