Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time.
All baking careers have to start somewhere. Mine actually began with this Lemon Poppy Seed Braid, before moving on to this Orange Pound Cake. Known simply as Orange Cake in our family, this is my Dad’s favorite cake. He often spoke about his eldest sister, my oldest aunt’s orange cake and never failed to mention that it should be made with only a particular brand of butter.
Type of Butter
SCS butter, considered as the premium butter in Malaysia and Singapore, was often used in baked goods. It was one of creamiest butter in that part of the world. On that principle, I look for the creamiest butter I can find here at my local grocery store. In Minnesota, there is no shortage of good creamy butter as we are milk country. I use Land O’Lakes butter for my baking and I think dad will be quite pleased with this Orange Pound Cake. 🙂
Aunt made her Orange Pound Cake in a round cake tin but I like to use a loaf pan. I prefer the narrower 8-in x 4-in x 2-in pan or the European 25cm pan for a “taller” cake.
Tools Used in Making This Orange Pound Cake
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Hamilton Beach Power Deluxe Hand Mixer
KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Microplane Gourmet Series Stainless Steel Coarse Grater
Hand Juicer Citrus Orange Squeezer Manual Lid Rotation Press Reamer
Stainless Steel 5 Inch Fine Mesh Flour Sifter
Orange Pound Cake
- 1¾ cup all-purpose flour (265g)
- 1½ tsp baking powder
- ¾ tsp baking soda *
- 1¼ sticks butter (softened) ** (2/3 cup/141g)
- ¾ cup sugar (165g)
- 3 large eggs
- ½ cup milk *** (120ml)
- 3 oz orange juice (90ml)
- Zest from 1 orange
- Grease and flour an 8-in x 4-in loaf pan. Preheat oven to 350°F (180°C).
- Sift all-purpose flour, baking powder, baking soda into a medium sized bowl.
- Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 to 3 minutes.
- Beat in eggs, one at a time until combined.
- Add half the flour mixture, half of the milk, and half of the orange juice. Beat on low speed. Then add remaining flour mixture, milk, and orange juice. Continue to beat until combine.
- Fold in orange zest.
- Pour batter into prepared pan.
- Bake for 55 minutes or until wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, remove and cool on wire rack.
This cake recipe is really versatile. The flavorings can easily be substituted with almost whatever takes your fancy. This Raspberry Swirl Cream Cheese Cake used basically the same ingredients and it turned out just as moist and delicious! Do give it a try.
Manual Orange Juicer
Many have asked about the Manual Orange Juicer I used in the video. This juicer was an employee gift made specially for the company I used to work for over 20 years ago. To this day, it is the only citrus juicer I use. Fortunately, I found a similar one on Amazon. Here is my affiliate link if you are interested –> Manual Orange Juicer.
Enjoy…..and have a wonderful day! 😎
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