Orange Pound Cake
Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time.
Keyword : orange pound cake, pound cake
Ingredients
- 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
Instructions
- Grease and flour an 9-in x 5-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.
Notes
Based on feedback that the cake was a little too dense, I have retested the recipe to make it lighter. It appears that there is too much liquid in the batter and so I have made these changes.
* Added ¾ tsp baking soda to neutralize some of the acid in the orange juice.
** Reduce the amount of butter down to 1¼ sticks (2/3 cup/141g) from 1½ sticks (¾ cup/170g).
*** Reduce the amount of milk down to ½ cup (120ml) from ¾ cup (180ml).
Nutrition
Calories: 246kcal
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