A hint of citrus goes a long way in this buttery pound cake! A burst of sweet orange makes it refreshing, lending just the right hint of tartness.
Orange flavored things >>>>>> everything else. I love the refreshing and subtle burst of citrus that explodes in your mouth and leaves you craving more, more, more.
Perhaps too much more.
But that’s okay, because if you have cake, what’s the point of keeping it? 😊
Today we’re making an orange pound cake! Of course, if you don’t have any oranges on hand, you can always switch it out with a lemon or another citrus of your choosing.
Moist, rich, and incredibly soft, it’s hard not to love a traditional pound cake. And it’s so easy to make too!
Let’s make some cake, yeah? Begin by preheating your oven to 350°F. Grease and flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
In a medium size mixing bowl, whisk the eggs, along with the milk, vanilla extract and orange extract (if using).
Then, in the bowl of your electric stand mixer, fitted with the paddle attachment, place the flour, baking powder, salt, orange zest, and sugar. Give it a quick whisk to combine. Cut the butter into pieces and add to the dry ingredients. Mix on low speed until the dry ingredients are moistened and the butter is fully incorporated. Don’t overmix!
Add half of the egg mixture and increase the mixer speed to medium. Beat for about one minute. Add the remaining egg mixture and beat for another minute. Make sure to scrape down the sides of the bowl as needed. Breaking down these steps helps to create your cake’s structure, so it’s important not to rush it!
Pour the batter into the loaf pan. Bake for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the cake comes out clean. Don’t panic if your cake cracks down the center!
Remove the cake from the oven and take it out of the pan. Allow to cool completely on a wire rack, no matter how tempted you are to dig in!
And finally, whisk together the icing sugar and orange juice until there are no clumps. Drizzle over your fresh pound cake, and serve!
Buttery Orange Pound Cake
Ingredients
For the Pound Cake
- 3 large eggs room temp
- 3 tbsp milk room temp
- ½ tsp orange extract optional
- 1½ tsp vanilla extract
- 1¼ cup cake flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ¾ cup butter (1 and a ½ sticks)
- 1 tbsp orange zest
For the Glaze
- 1¼ cups powdered sugar
- 2-3 tbsp orange juice
Instructions
For the Pound Cake
- Preheat oven to 350°F. Grease and flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- In a medium size mixing bowl, whisk the eggs, along with the milk, vanilla extract and orange extract (if using). Set aside.
- In the bowl of your electric stand mixer, fitted with the paddle attachment, place the flour, baking powder, salt, orange zest, and sugar. Give it a quick whisk to combine. Cut the butter into pieces and add to the dry ingredients. Mix on low speed until the dry ingredients are moistened and the butter is fully incorporated. Don't overmix!
- Pour the batter into the loaf pan. Bake for about 50-60 minutes or until the cake is golden brown and a toothpick inserted into the cake comes out clean. Don't panic if your cake cracks down the center!
- Remove the cake from the oven and take it out of the pan. Allow to cool completely on a wire rack.
For the Glaze
- Whisk together the icing sugar and orange juice until there are no clumps. Drizzle over the pound cake and serve!
Salam! So happy I found your blog just as we’re going into Lockdown phase 3.0 here in the UK 🙁 Cannot wait to try this, yum!