Orange Pound Cake

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Easy and delicious Orange Pound Cake made with simple ingredients and only needs 15 minutes of active time for preparation. It is buttery, moist and absolutely flavorful with orange zest infused.

Orange pond cake with orange zest sprinkled on top.

Orange pound cake is a quick and easy homemade recipe that fits perfectly for any occasion. It is rich, moist and crumbly with a tangy citrus flavor made of freshly squeezed orange juice and orange zest.

The cake is perfectly baked with a full rise in the oven and bulged into the golden brown crust. And each slice tastes with a light and refreshing scent from the fresh orange zest is insanely flavorful and irresistible.

Orange pound cake with orange zest and mint leaf on top.

I bake pound cakes with different flavors, such as Lemon Pound Cake. Creating your own favorite pound cakes with fresh ingredients is always exciting and fun.

Why Do People Love This Recipe?

This recipe is easy to prepare and fail-proof. You can make a perfect pound cake with only a few daily ingredients, and the result is terrific.

This cake serves as an excellent dessert for afternoon tea or after dinner. People even enjoy it for breakfast with a cup of coffee, and the taste rivals the one from Starbucks.

The cake lasts its rich, buttery and moisture texture for days, which allows you to prepare it in advance and serve it any time you want.

Ingredients

Unsalted Butter
Confectioner Sugar Powdered- Use either sugar powder or caster sugar for this recipe.
Eggs
Orange Juice
All-Purpose Flour
Baking Powder
Salt
Orange Zest- Wash and scrub orange with salt to remove dust before peeling.

Instruction

Preheat the oven to 170°C (338°F).
First, beat sugar powder and softened butter in a mixing bowl until smooth and well combined with a stand mixer (or a hand mixer).

Beat the softened butter with sugar in a mixing bowl.

Add egg one at each time and keep beating the mixture until the egg is completely combined before adding the next one. While all three eggs are well combined, add orange juice. Beat and mix well.

Add egg to the butter mixture one at each time.

Next, sift all dry ingredients into the mixture, and fold gently to combine. Add orange zest and mix well.

Sift all dry ingredients and orange zest to the mixture and mix well.

Transfer the batter to baking pans. Grease two mini loaf pans (5.75 x 3 inch) with butter. Divide and pour the batter evenly into two pans, smooth out the top and create a well in the center. It helps to make a fully raised pound cake after baking.

Finally, bake the cake for 45 minutes. Remove the cake from the oven and allow it to cool down for a few minutes before unmolding.

Baking Tips

Softening the butter at room temperature before beating helps create a smooth texture.

Soften butter at room temperature before using.

Beat butter and sugar until fluffy to create a soft and moist texture.
Mix the egg with the butter mixture one at each time and wait until the egg is completely combined before adding the next one. It helps to prevent a separation between egg and butter. The final mixture should be very fluffy.
Pour batter into the baking pan and create a well in the center. It helps to create a natural crack and full rise on top of the cake in the oven.
Bake the cake by using either two mini loaf pans (5.75 x 3 inch) or a regular-sized loaf pan (9.5 x 5 inch).

How to store orange pound cake?

Cover the cake with plastic wrap and refrigerate it for up to 5 days. To serve, transfer the cake to room temperature for a few minutes before serving.
You can also freeze the cake for up to 2 months. To deforest, move the cake to the refrigerator the night before serving.

Orange pound cake infused with orange zest.

More Delicious Recipes You May Like.

Cheesecake Brownies

Honey Cupcakes

Hokkaido Chiffon Cupcakes

Japanese Cotton Cheesecake

How Do You Like This Recipe?

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Yield: 12 Slices

Easy and delicious Orange Pound Cake made with simple ingredients and only needs 20 minutes of active time for preparation. It is buttery, moist and absolutely flavorful with orange zest infused.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

2/3 cup Unsalted Butter
1 1/4 cup Confectioner Sugar Powdered
3 Eggs (2oz each without shell)
1 tablespoon Orange Juice
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 Pinch Salt
1 cup Orange Zest

Instructions

Preheat the oven to 170°C (338°F).
Add sugar powder to soften butter in a mixing bowl, constantly beat until smooth and well combined with a stand mixer (or a hand mixer).
Add egg one at each time and keep beating the mixture until the egg is completely combined before adding the next one.
While all three eggs are well combined, add orange juice. Beat and mix well.
Next, sift all-purpose flour, baking powder, and salt into the mixture, and fold gently to combine. Add orange zest and mix well.
Grease two mini loaf pans (5.75 x 3 inch) with butter. Divide and pour the batter evenly into two pans, smooth out the top and create a well in the center. It helps to make a fully raised pound cake after baking.
Bake the cake for 45 minutes.
Remove the cake from the oven and allow it to cool down for a few minutes before unmolding. Place the cake on a cooling rack and let it cool completely before serving.

Notes

Mix the egg with the butter mixture one at each time and wait until the egg is completely combined before adding the next one. It helps to prevent a separation between egg and butter. The final mixture should be very fluffy.
Pour batter into the baking pan and create a well in the center. It helps the cake create a natural crack and full rise on top in the oven.