Orange Pound Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: One 9" loaf cake
 
A delicious pound cake bursting with fresh orange flavors is the perfect way to bring a spot of sunshine to your Holiday table!
You will need:
For orange pound cake,
  • All purpose flour – 1½ cups
  • Baking powder – ¼ tsp
  • Baking soda – ¼ tsp
  • Salt – ½ tsp
  • Butter – ½ cup, softened
  • Sugar – 1 cup
  • Eggs – 2, large
  • Orange zest – 1 tbsp
  • Orange juice – ¼ cup, freshly squeezed
  • Milk – ¼ cup
  • Vanilla extract – ½ tsp
For orange syrup,
  • Orange juice – ¼ cup, freshly squeezed
  • Sugar – ¼ cup
For orange glaze (optional)
  • Powdered sugar – ⅔ cup, sifted
  • Orange juice – 2-3 tbsp (or as needed)
How to:
  1. Orange pound cake: Pre-heat the oven to 350 deg.F. Grease and flour a 9″x5″ loaf pan thoroughly or line with parchment paper. Set aside.
  2. Sift the dry ingredients together in a bowl and set aside. Combine the orange juice, milk and vanilla extract in a measuring cup and set aside.
  3. In a large mixing bowl, cream butter and sugar together till nice and fluffy, 2-3 minutes on high-speed. Add eggs and orange zest and beat well.
  4. Add the flour mixture and orange juice mixture to the batter alternately, beginning and ending with the flour mixture. Batter will be thick and airy.
  5. Spoon batter in to the prepared pan, smooth the top and bake for 40-45 minutes or till it passes the toothpick test. Check the cake at 30-35 minutes. If the top seems to be browning too rapidly, tent with foil and bake till done.
  6. Orange syrup: While the cake is baking, prepare the syrup by heating the orange juice and sugar in a saucepan for a few minutes till slightly thick and syrupy.
  7. Orange glaze: Combine the powdered sugar and a couple of tablespoons of orange juice. Mix well with a fork till combined. You can loosen it by adding more orange juice or add more sugar if you want a thicker glaze.
  8. Finishing touches: Once the cake is done, cool in the pan for 10 minutes. Remove onto a wire rack placed on a baking sheet to catch the syrup and glaze drippings. Poke holes with a toothpick all over the cake, spoon the syrup over the it and smooth so that it spreads evenly. Allow the cake to cool completely.
  9. If desired, once the cake is completely cooled, pour the orange glaze on top. Let stand for some time till the glaze hardens a bit.
  10. Cut, serve and enjoy a lovely, decadent treat. I am sure you’ve been nice this year!
Notes:
1. The cake pictured here has only the syrup on it, but no glaze. To see the consistency of what a citrus glaze should be like, refer the link given at the end of this recipe card.
2. For a fragrant Holiday touch, add 1-2 tsp of finely chopped fresh thyme or rosemary leaves to the batter.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2013/12/23/a-sunny-orange-pound-cake-loaf/