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Orange pound cake Recipe

American · Dessert · 75 min total

A moist, buttery pound cake infused with fresh orange zest and juice, perfect for tea time or dessert.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon orange zest (from 1-2 oranges)
• 1/4 cup (60ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk, room temperature

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer on medium-high until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in orange zest, orange juice, and vanilla.
5. Reduce mixer speed to low. Add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
6. Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips

• For extra orange flavor, brush the warm cake with a simple syrup made from 2 tablespoons orange juice and 2 tablespoons sugar.
• Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months.

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