Orange Pound Cake Recipe
Orange Pound Cake Recipe is a buttery, citrus flavored dessert made using fresh oranges, butter, sugar, eggs, and flour. I love how orange zest and fresh juice give this cake a bright flavor, while the orange butter syrup adds sweetness and moisture.
Equipment
- 9 × 5-inch loaf pan
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Fine grater or zester
Ingredients
For The Cake
- 1 cup 227 g unsalted butter, softened
- 1½ cups 300 g caster or granulated sugar
- 4 large eggs at room temperature
- 2½ cups 300 g all-purpose flour
- ½ cup 120 g whole milk
- ¼ cup 60 g fresh orange juice
- 2 tablespoons 12 g finely grated orange zest
- 2 teaspoons 8 g baking powder
- 1 teaspoon 5 g vanilla extract
- ½ teaspoon 3 g salt
For The Orange Syrup
- 1 cup 200 g white granulated sugar
- 2 –3 tablespoons fresh orange juice
- ½ teaspoon finely grated orange zest
- 3 tablespoons 42 g unsalted butter
Instructions
Step 1
- Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan with butter, then line it with parchment paper. Leave some paper hanging over the sides so you can lift the cake out easily after baking.
Step 2
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is well mixed, then set the bowl aside while you work on the cake batter.
Step 3
- Add the softened butter and granulated sugar to a large mixing bowl. Beat with an electric mixer for 3–5 minutes, until the mixture turns pale and fluffy. Scrape down the sides of the bowl occasionally to keep everything evenly mixed.
Step 4
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and fresh orange zest, then mix until combined. The batter may look a little curdled at this point, but don’t worry. It will come together when you add the dry ingredients.
Step 5
- Add one third of the flour mixture to the bowl and mix on low speed. Pour in half of the milk and orange juice, followed by another third of the flour mixture. Add the remaining milk, orange juice, and flour, mixing just until the batter looks smooth and no dry flour remains. Avoid overmixing, as this can make the cake dense.
Step 6
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, checking the center with a toothpick toward the end. If it comes out clean or with a few moist crumbs, the cake is ready. Let it sit in the pan for 10–15 minutes before removing it.
Step 7
- While the cake bakes, make the orange syrup. Add the sugar, 2 tablespoons of orange juice, orange zest, and butter to a small saucepan. Warm over low to medium-low heat, stirring until the butter melts and the sugar dissolves. Stir in more orange juice if needed to loosen the syrup. Keep the heat gentle and avoid boiling it for too long.
Step 8
- Lift the warm cake out of the pan and place it on a wire rack or serving plate. Brush or spoon the orange syrup over the top, letting it soak into the cake while it’s still warm. Give the cake enough time to cool before slicing. This helps the crumb settle and gives you neat slices with a lovely orange flavor.