Orange Pound Cake
Servings: 8
Print Recipe
Ingredients
- 3/4 cup Butter 170 gms, I used unsalted
- 1.5 cups Sugar
- 3 Eggs @room temp
- 1 tsp Vanilla extract / essence
- 1 tsp Orange zest refer notes
- 1.5 cups Plain flour
- 1/2 cup Freshly squeezed orange juice
Orange Glaze
- 1 cup Powdered sugar / icing sugar refer notes
- 1 tsp Orange zest refer notes
- 2-3 tbsp Orange Juice
Instructions
- Preheat oven to 180 C, 10 mins before baking.
- Spray a 9x5 loaf pan with cooking spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Spray again lightly.
- In bowl of stand mixer cream butter and sugar together until light and fluffy, about 3 minutes. Add in eggs, vanilla and zest and mix until combined, scraping sides as necessary.
- Stir in flour until incorporated and finally the orange juice, mixing until smooth.
- Spread batter into prepared pan and bake for 55-60 minutes until center is set.
- If you notice the edges are browning too fast, tent the pan with foil and continue baking.
- Allow cake to cool in pan for 15 minutes and then remove from pan before glazing.
- For the glaze
- Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.
- Pour over cooled cake.
Notes
There is no raising agent (baking powder or baking soda) for this cake. The author has said the eggs does that work here.
You can also use lemons instead of orange in this recipe.
Also, in the original post, some people said their cake getting browned fast without middle getting cooked. So I made this as two cakes instead of 1. I made a small loaf and a big one. The big loaf was ready in 40-45 mins and the small one in 25-30 mins.
For the cake and for the icing , I used the zest of 1 orange each.
I think unless you prefer a very sweet icing, only 1/2 - 3/4 cup of icing sugar is required for the glaze. The cake tastes great even without the icing.
You can store it at room temp for 2-3 days.
You can also use lemons instead of orange in this recipe.
Also, in the original post, some people said their cake getting browned fast without middle getting cooked. So I made this as two cakes instead of 1. I made a small loaf and a big one. The big loaf was ready in 40-45 mins and the small one in 25-30 mins.
For the cake and for the icing , I used the zest of 1 orange each.
I think unless you prefer a very sweet icing, only 1/2 - 3/4 cup of icing sugar is required for the glaze. The cake tastes great even without the icing.
You can store it at room temp for 2-3 days.