Zesty Orange Pound Cake
A soft, buttery pound cake infused with fresh orange zest, soaked in a sweet orange syrup, and optionally finished with a light orange drizzle. Perfectly moist, flavorful, and simple to bake, this cake is ideal for breakfast, dessert, or an afternoon snack.
Equipment
- 1 large mixing bowl
- 1 electric mixer
- 1 spatula
- 1 9x5 inch Loaf Pan
- Parchment or baking paper
- Wire cooling rack
Ingredients
Orange Pound Cake:
- 230 g 1 cup / 2 sticks unsalted butter, softened
- 200 g 1 cup granulated or caster sugar
- 3 large eggs room temperature
- Zest of 3 large oranges
- 280 g 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml 1/2 cup whole milk, room temperature
Orange Syrup:
- 45 ml 3 tbsp freshly squeezed orange juice
- 70 g 1/3 cup granulated or caster sugar
Orange Drizzle (Optional):
- 3 tbsp powdered sugar sifted
- 2 –3 tsp fresh orange juice
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 170°C (340°F) for a standard oven, or 150°C (300°F) if using a fan-forced oven. While the oven warms, prepare a 9x5-inch loaf pan by greasing it lightly with butter or non-stick spray. Line the pan with parchment paper, ensuring the paper hangs over the edges for easy removal of the cake later. This step guarantees a smooth release and prevents sticking.
- Cream Butter and Sugar: Place the softened butter and sugar into a large mixing bowl. Using an electric mixer on low speed, begin combining them until just incorporated. Gradually increase the speed to medium and continue beating for 1–2 minutes. Your goal is to achieve a pale, creamy, and slightly fluffy texture, which is essential for a tender and airy cake. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Eggs: Add the eggs one at a time into the butter-sugar mixture. Beat briefly after each addition to combine, but avoid overmixing. Don’t worry if the batter appears slightly lumpy at this stage — it’s normal. Once all eggs are incorporated, add the zest of three large oranges, gently folding it in to distribute the citrus flavor evenly throughout the batter.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt, ensuring a consistent rise and flavor in the cake.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter-egg mixture in the large bowl. Pour in the whole milk as well. Mix on low speed until the batter becomes smooth, creamy, and thick. Be careful not to overmix at this stage, as it could make the cake dense. The batter should be rich, slightly heavy, and hold its shape when scooped.
- Transfer Batter to Pan: Pour the thick batter into the prepared loaf pan, using a spatula to scrape down the bowl and get every bit of batter. Smooth the top with the spatula to create an even surface. This helps the cake bake evenly and prevents excessive cracking.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 70 minutes. Check the cake after 50–60 minutes — if the top is browning too quickly, loosely cover it with aluminum foil to prevent burning. To test doneness, insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool Before Syrup: Once baked, remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for 10 minutes. This short cooling period lets the cake firm up slightly, making it easier to handle for the next step.
- Prepare and Add Orange Syrup: While the cake is cooling, combine 45 ml of fresh orange juice with 70 g of sugar in a small bowl to make the syrup. Stir until the sugar dissolves completely. Carefully spoon the syrup over the warm cake while it’s still in the pan, allowing it to soak into the top and cracks. This step enhances moisture, adds citrus sweetness, and deepens the flavor profile.
- Remove Cake from Pan: After the syrup is absorbed, use the overhanging parchment paper to gently lift the cake from the pan. Place it on a wire rack to cool completely. Cooling fully ensures the cake maintains its structure and makes slicing cleaner.
- Optional Orange Drizzle: For an extra touch of sweetness and presentation, prepare a simple orange drizzle. Mix 3 tablespoons of sifted powdered sugar with 2–3 teaspoons of fresh orange juice until smooth. Drizzle over the fully cooled cake using a spoon or piping bag, letting the glaze gently run down the sides for an elegant finish.
- Slice and Serve: Once the cake has cooled and the drizzle is set, cut it into even slices. Serve immediately or store as desired. This cake pairs beautifully with tea, coffee, or a light dessert wine, making it perfect for breakfast, snacks, or dessert occasions.
Notes
- Butter Consistency Matters: Use softened butter, not melted, to achieve a light and airy cake texture. Proper creaming of butter and sugar is crucial for a tender, fluffy crumb.
- Egg Temperature: Bring eggs to room temperature before mixing; this ensures better incorporation and a smoother batter.
- Baking Evenness: Cover the cake loosely with foil if the top browns too quickly to avoid overcooking while the center finishes baking.
- Citrus Flexibility: This recipe works beautifully with oranges, but you can swap with lemon or lime for a different citrus flavor.
- Syrup and Drizzle Options: Both syrup and drizzle enhance flavor and presentation, but the cake is delicious even without them. The syrup keeps the cake moist, while the drizzle adds visual appeal and a hint of extra sweetness.
- Cracks Are Normal: Pound cakes naturally crack on top. This is part of their charm and provides perfect places for syrup to soak in.
