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    Home » Cakes

    Easy Orange Pound Cake

    Published: Apr 16, 2020 · Updated: Jan 8, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Expect a delightful treat in every slice of this simple Orange Pound Cake! Undeniable orange flavour, and excellent for a snack or light dessert -- plus it's so easy to make!

    Slices of orange pound cake, served with a cup of espresso.

    Nowadays, you can find good oranges all year-round, so there is no need for you to wait to make this delicious orange cake.

    The best part?  This easy orange pound cake is great for dessert and snacks but also light enough to enjoy for breakfast.

    So, any time, any day -- a sure win!

    IF YOU ARE STILL LOOKING FOR DELECTABLE, EASY-TO-PREPARE CAKES, THEN YOU WILL LIKE THESE POSTS!

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    Ingredients

    An image showing the ingredients that you need to prepare this delicious orange pound cake
    • Flour - you only need all-purpose flour to prepare this orange pound cake recipe.
    • Baking powder & baking soda - just use your favorite brands.
    • Milk - full cream milk if possible.
    • Sugar - regular, granulated white sugar is great for this orange cake recipe.
    • Butter - use unsalted butter, and make sure it's softened.
    • Eggs - medium-sized and at room temperature; not straight out of the refrigerator, if that's where you keep them.
    • Oranges - you will be using the zest and the juice from both oranges.
    Freshly baked orange pound cake in a loaf tin, with a slice of fresh orange next to it.

    Preparation

    Start making your orange pound cake by preheating your oven to 180°C (375 ° F).

    Prepare your loaf pan by greasing it with butter and dusting it with flour.

    Sift flour, baking powder, and baking soda. 

    Sifting the dry ingredients in preparation for orange pound cake.

    Then mix them all together.

    In a small bowl, rub the orange zest with two tablespoons of sugar, and set it aside.

    Rubbing the orange zest with sugar for a stronger aroma for orange pound cake.

    Using another bowl, mix softened butter with remaining sugar until creamy.

    Creaming the butter and sugar is a crucial step for making this easy orange pound cake.

    Add the eggs one at a time, while still continuing to mix the orange cake batter.

    Adding one egg at a time for a fluffier orange pound cake.

    Add a third of the dry ingredients, a third of the milk, and then a third of the orange juice.  

    Repeat until you have added all of them.

    Using orange juice for a more intense flavor for the pound cake.

    Once you have a smooth pound cake mixture, add the zest with sugar and fold to combine.

    Pour the orange juice cake mixture into the greased and floured loaf pan earlier.

    Pouring the orange pound cake into a prepared pan before placing it in the oven.

    Place the pound cake pan in the lower part of the oven for forty to fifty minutes, or until the top gets darker.

    Set aside to cool.

    Remove your orange pound cake from the pan, slice, then serve.

    Couple of slices of orange juice pound cake, served with coffee.

    Helpful tips

    • Make sure to use eggs at room temperature.
    • In case you will be using packaged orange juice, make sure to adjust the amount of sugar in this recipe, depending on how sweet the orange juice is. 
    • Do not skip the rubbing of sugar with the orange zest; it increases the aroma and flavor of the zest.
    • Place the loaf pan in the lower part of your oven, and if you think it's getting too dark on top, do not hesitate to cover it with an aluminum foil.
    A sliced orange pound cake showing the texture of the cake inside.

    FAQs

    Can I freeze it?

    Absolutely.

    Just make sure you wrap it in an aluminum foil first, then place it in a tightly closed freezer bag.

    The pound cake should be good for about 5 months.

    How long can I keep it in the refrigerator?

    No more than a week.

    But cover it with a foil or a wrap or it will easily dry up.

    Can I leave it out overnight?

    Yes.

    It's ok to keep it at room temperature for 1 to 2 days -- but again, cover it with aluminum foil to keep it from drying.

    So what are you waiting for? Give this easy orange pound cake recipe a try and judge for yourself! 🙂

    FOR MORE SNACK OR EASY DESSERT RECIPES, CHECK OUT THE FOLLOWING POSTS!

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    Feature image for easy orange pound cake, showing the inside to highlight the softness of the cake.

    Easy Orange Pound Cake Recipe

    Expect a perfect balance of orange and sweet in every bite of this easy Orange Pound Cake! Try a slice (or two) for your next break or dessert -- excellent with coffee, tea, or wine!
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Servings: 12
    Calories: 230kcal
    Author: Neriz

    Equipment

    • Hand mixer
    • Mixing bowls
    • Strainer for sifting
    • 30-cm Loaf Pan
    • Rubber spatula
    • Wooden Spoon
    • Whisk

    Ingredients

    • 1 & 3/4 cup all-purpose flour
    • 1 & 1/2 tsp baking powder
    • 3/4 tsp baking soda
    • 140 grams butter (about 10 tbsp) unsalted, softened
    • 2/3 cup sugar
    • 3 medium eggs
    • 1/2 cup milk
    • 1/3 cup orange juice (plus 2 tbsp)
    • 2 large oranges, grated zest
    • butter, for greasing pan
    • powdered sugar, optional
    Prevent your screen from going dark

    Instructions

    Preparing the equipment:

    • Preheat your oven to 180°C (350°F).
    • Grease a 30-cm loaf pan and lightly dust with flour. 

    Preparing the cake batter:

    • Using a medium bowl, sift all the dry ingredients together; flour, baking powder, and baking soda.  Mix.
    • In a small bowl, rub the grated orange zest with about 2 tablespoons of sugar.  Set aside.
    • In a separate medium bowl, combine the remaining sugar with butter.  Mix until it becomes creamy.
    • Add the eggs one at a time, and mix.
    • Alternate between adding 1/3 of the dry ingredients, followed by 1/3 of the milk, and then 1/3 of the orange juice.  Repeat until you have a smooth cake mixture.
    • Using a spatula or a wooden spoon, add and gently fold the orange zest with the sugar. 
    • Pour the cake mixture into your greased and floured loaf pan.

    Baking your orange juice cake:

    • Place loaf pan in the lower part of the oven, for 45 to 50 minutes, or until the top gets darker in color.
    • Take the pan out of the oven and let cool for at least 20 minutes.
    • Take the cooled cake out of the pan and slice. Dust with powdered sugar, if desired.
    • Serve.

    Notes

    • Cook's Tip #1:  When using store-bought orange juice, adjust the amount of sugar, depending on the orange juice's sweetness.
    • Cook's Tip #2:  Use room temperature eggs.
    • Cook's Tip #3:  Make sure you rub the orange zest with sugar to intensify the orange flavor and aroma.
    • Cook's Tip #4:  Do not hesitate to cover the top with aluminum foil if you feel that the orange pound cake is getting too dark, too quickly.

    Nutrition

    Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg

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