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Orange Pound Cake

This orange pound cake features a moist, dense crumb infused with bright citrus flavors from fresh orange zest and juice. The batter is mixed until smooth and baked to a golden perfection, resulting in a tender, flavorful cake with a slightly crackled top and a sunny appearance. It’s a simple yet uplifting dessert that balances buttery richness with zesty freshness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large oranges for zesting and juicing
  • 1 cup orange juice freshly squeezed for vibrant flavor
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt

Equipment

  • Oven
  • Loaf pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Zester or microplane
  • Juicer or hand-squeezer
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9-inch loaf pan with butter and dust with flour to prevent sticking.
  2. Zest both oranges finely using a microplane, releasing fragrant citrus oils, and set aside. Juice the oranges until you have about 1 cup of fresh juice, removing seeds and pulp.
  3. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter. Scrape down the sides of the bowl as needed.
  5. Mix in the orange zest and vanilla extract until evenly incorporated, filling the air with a bright citrus aroma.
  6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
  7. Alternate adding the orange juice and dry ingredients to the batter in three parts, starting and ending with the dry. Mix just until combined after each addition to keep the batter tender.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
  9. Bake for 55-65 minutes, until the top turns golden, a crack appears, and a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven, let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
  11. Once cooled, slice and serve plain or with a dusting of powdered sugar. For an extra touch, drizzle with an orange glaze or serve alongside fresh fruit.

Notes

Ensure butter is softened for smooth mixing. Use freshly squeezed orange juice for the brightest flavor, and don’t overmix once the dry ingredients are added to keep the cake tender. Let the cake cool completely to allow the flavors to settle before slicing.