Orange pound cake

This orange pound cake is really soft. It is a moist and fluffy pound cake. Plus, it is realy easy to make. It calls for fresh orange juice and orange zest, which makes the flavor spectacular.

Jump to Recipe

A pound cake is marvelous thing to make. A few simple ingredients and you end up with a pound cake like this. That´s why I find cooking to be a fascinating thing, just some ingredients that when mixed together they turn into something else, as if it were magic. 

This pound cake pairs perfectly with either hot tea or even cool tea, because it sort of “cuts” the richness and flavor density of this pound cake. Another great way to eat it is with a glass full of cold milk or a fruit smoothie.

We have tried it with some simple glaze on top. We make it with confectioners sugar or powdered sugar and some lemon or orange juice, and it works wonders. It gives the pound cake some extra sweetness.

We usually make this pound cake in a round cake pan with high walls. But you can use any shape you want, maybe a bundt cake pan would look great.

Now, when making any dessert that calls for citrics (either orange, lemon or lime), if you need to use the zest, you have to make sure to only use the colorful part of the peel, and not to shred more than that (the white part), because this makes the batter and the pound cake bitter, even if just a little, which never tastes right.

If you like this recipe, you have to go see our pumpkin bundt cake.

Orange pound cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Course: Dessert
Cuisine: American
Servings: 10
Ingredients
  • 2 C all purpouse flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • (200 gr) unsalted butter at room temperature
  • 1 1/4 C white sugar
  • 5 eggs separated
  • 1 tsp vanilla extract
  • The zest of two oranges
  • 1 C orange juice fresh
Instructions
  1. Preheat the oven to 350°F (180°C).

  2. In a bowl sift together the flour, baking powder and salt, and set aside.

  3. In another, big bowl, using a mixer, beat the butter and sugar to cream together for about 5 minutes or until the mixture starts to whiten and turns fluffy. 

  4. Beat in the egg yolks, one at a time. Then beat in the vanilla extract and the orange  zest and juice. 

  5. Add in the flour mixture to the batter, little by little mixing in between, until well incorporated and set aside.

  6. In a small bowl whisk the egg whites until light and fluffy. 

  7. Add the egg whites to the batter by carefully stiring with a rubber spatula.

  8. Pour the batter in your desired cake pan, previously greased and floured, and bake at 350°F (180°C) for 40 minutes aprox. or until a wooden stick comes out clean when inserted.