Orange Pound Cake

Orange Pound Cake

When I make this delicious pound cake, I hardly ever have to worry about leftovers, especially if I’m serving it for brunch or lunch. Everyone will continually snack on this cake all day long, and by the end of the day, it’s gone. Sometimes, I’ll make a double batch just so I can have some for the next day!

This dense, velvet textured cake is just a joy. Sugar, butter, eggs, flour, and orange zest come together to create a cake that is superb. When you add the easy drizzle that goes over the top, you end up with a simple cake recipe that is far more than the sum of its parts. It’s a super simple dessert that takes very little effort to yield tremendous results.

Tips

This is perhaps one of the easiest baked recipes I’ll share with all of you, and as such, there are very few tips. It’s an incredibly straightforward recipe that you really can’t mess it up. As long as you don’t forget any ingredients, you’ll be fine. That being said there are just a few tips that will help you get the most out of this recipe.

Room Temperature Butter AND Eggs

Of course, bringing your butter to room temperature allows you to properly mix it with the sugar to get the desired texture. But did you know that baking with room temperature eggs is best, too? That’s right. Just like room temperature butter, room temperature eggs mix better in the batter. They also make for a batter that rises more easily.

Mix One Egg at a Time

Many people will simply dump all the eggs for a cake recipe in all at once and mix them in. Don’t do that! The egg emulsifies with the butter when you mix it into the butter/sugar mixture. To ensure proper emulsification, it’s important to add one egg at a time to create the best texture possible.

Always Alternate Flour and Milk

It can be tempting to simply dump all the flour and milk into the butter mixture and mix it all up at once, but you’ll be doing a disservice to this delicious orange pound cake. By alternately mixing in the flour and milk, you ensure that all ingredients are thoroughly incorporated.

Let Your Orange Pound Cake Cool a Bit

Be sure you let your orange pound cake cool almost completely but not quite all the way before drizzling the glaze over it. At that slightly warm temperature, the glaze will be able to both run down the cake and begin setting at the same time, creating that classic drizzly look.

Variations

There are a couple of ways you can change up this recipe, although I suggest serving it just as it is first. It’s easy to give this recipe a little bit of twist every time you make it if you so desire. Here’s all you have to do.

Change the Juice and Zest

You can use any kind of citrus juice and zest you like to create this recipe. This one calls for orange, but you can also use lemon or lime if you want. It will be just as delicious.

Omit the Citrus

For a classic vanilla pound cake, simply omit the juice and zest and add an appropriate amount of milk to make up for the lost moisture of the juice. You’ll have a delicious plain pound cake if that’s what you like.

Serving Orange Pound Cake

This delicious orange pound cake only needs a plate and fork. It requires no toppings of any kind (but we love it with the orange glaze). Pound cake is one of those desserts that’s best served plain. This pound cake is also perfect to serve at any event. The classic, simple recipe and flavor are perfect for weeknight desserts, showers, potlucks, and holiday get-togethers. It works for any occasion at all!

Storing the Pound Cake

This cake will keep well for four to five days at room temperature. If you want to make up a couple of cakes and save them for later, good news. Pound cake freezes incredibly well. Allow your cake to chill completely in the refrigerator, and then wrap it snugly in plastic wrap. Then place it in an air-tight container or heavy-duty freezer bag and freeze it for up to six months. That’s right, SIX months.

Try This Delicious Orange Pound Cake

This orange pound cake is one of the most delicious – and easiest – cakes you’ll ever make. Just a few ingredients and you’ve got yourself a tasty, citrus and vanilla treat that everyone will love. It’s so easy and so versatile that it’s perfect for any occasion from weeknight meals to holiday gatherings and everything in between. Give it a try for yourself!

Ingredients Needed To Make Orange Pound Cake

• Butter
• Sugar
• Vanilla extract
• Fresh orange juice
• Orange zest
• Eggs
• Flour
• Milk
• Powdered sugar

How To Make Orange Pound Cake

• Preheat oven to 350° and grease and flour a 9×5 loaf pan.
• In a small bowl, add the flour. Set aside.
• In a large bowl, mix butter and sugar with an electric mixer on medium speed until light and fluffy. Add in vanilla, orange zest, and orange juice.
• Add the eggs one at a time, mix until combined.
• Next, alternate adding flour then milk until mixed well.
• Pour cake batter into prepared pan.
• Bake for 60-65 minutes or until a toothpick inserted comes out clean.
• Remove from oven and let cool almost completely before topping with glaze.
• In a medium bowl, add powdered sugar, orange zest, orange juice, and milk. Mix together until well combined. Drizzle over the top of the cake.
• Allow orange glaze to set before serving.

Here are a few more delicious cake recipes

• Banana Cake with Cream Cheese Frosting
• German Chocolate Cake
• Strawberry Lemonade Cream Cheese Poke Cake
• Creamy White Cake with Buttercream Frosting

And here is a delicious Carrot Cake recipe from Deliciously Seasoned that you might enjoy as well.