Easy Orange Pound Cake
Expect a perfect balance of orange and sweet in every bite of this Orange Pound Cake! Try a slice (or two) for your next break or dessert -- excellent with coffee, tea, or wine!
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.
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.
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