Orange Pound Cake Recipe :-I have never had a better Orange Pound Cake than this one. An orange cake with a zesty flavour that is soaked in a straightforward orange syrup and topped with a sweet orange glaze. It has a crust that is crunchy, a crumb that is buttery, and it is exploding with the flavour of orange.
Orange Pound Cake Recipe
why you will love this recipe ?
- You merely need ingredients that are commonly used.
- This is a deliciously buttery and luscious dessert.
- It has a taste that is brimming with genuine orange.
- Keeps wet for several days.
INGREDIENTS :
Orange pound cake
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- 3 large eggs, room temperature
- Zest of 3 large oranges
- 280 grams (2 cups) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat or whole milk, room temperature
Orange syrup
- 45 ml (3 tablespoons) freshly squeezed orange juice
- 70 grams (1/3 cup) caster sugar or granulated sugar
Orange drizzle (optional)
- 3 tablespoons icing sugar or powdered sugar, sifted
- 2–3 teaspoons fresh orange juice
INSTRUCTIONS :
Orange Pound Cake
- The oven should be preheated to 170 degrees Celsius (340 degrees Fahrenheit) conventional or 150 degrees Celsius (300 degrees Fahrenheit) fan-forced. Grease a loaf pan measuring 9 inches by 5 inches and line it with parchment paper or baking paper.
- Butter and sugar should be added to a large mixing bowl by hand. The butter should be beaten with an electric mixer on a low speed until it is completely incorporated.
- After that, increase the speed to medium and continue beating for an additional one to two minutes, or until it becomes pale, creamy, and almost fluffy.
- After adding the eggs one at a time and briefly beating them together to integrate them, scrape down the sides of the bowl using a spatula. It is not necessary to worry if the mixture becomes slightly lumpy at this stage. Include the zest of an orange.
- Fill the bowl with milk, flour, baking powder, and salt. Make sure not to overmix the cake batter while you are mixing it on a low speed until it becomes smooth and creamy. This is going to be pretty dense.
- After you have prepared the tin, pour the cake batter into it and smooth off the top. I would recommend baking the cake for around one hour and ten minutes, or until a skewer that is placed into the centre of the cake comes out clean.
- After fifty to sixty minutes, if your cake has turned a very dark brown colour, cover the top with aluminium foil in a loose manner.
- Ten minutes should be spent cooling the cake on a wire rack while it is still in the pan.
Orange syrup
- Combine the sugar and orange juice in a mixing bowl. When the cake is still in the pan, drizzle it with orange syrup while it is still warm. In particular, the crevices in the cake will be saturated with the syrup, and the sugar will become deposited on the baking sheet.
- Prepare the cake by carefully removing it from the pan using the parchment paper or baking paper, and then
- placing it on a wire rack to cool entirely.
A drizzle of orange - Combine the icing sugar and orange juice in a mixing bowl. Glaze the cake after it has cooled. When ready to serve, cut into slices.
NOTES :
Butter:By properly creaming the butter and sugar, you will be able to create a cake that is tender and buttery. In order to achieve the desired results, you will need to use an electric mixer to combine the butter and sugar until the butter becomes light, fluffy, and pale. It won’t take very long if your butter is already soft to begin with; only a few minutes on medium speed is all that is required.
Syrup: The syrup and the drizzle are not required to be added at this time. In the absence of them, you will still be able to enjoy a delicious Orange Pound Cake. It is highly recommended that you give the orange syrup a shot if you only want to add one ingredient to this cake since it truly does elevate it to an entirely new level. It is not necessary to include the glaze or drizzle because it is merely for aesthetic purposes.
Cracking: It’s natural for pound cakes to crack here and there; don’t be concerned about it! Given the thick and dense nature of the cake batter, baking it takes a considerable amount of time. During the baking process, the top of the cake is the first to be cooked, which causes the remaining batter to rise to the surface and break through the crust. In this spot, you will find the ideal spot to drizzle your syrup.
Storage: The optimal time to have this cake is on the same day that it is prepared; however, it can be stored in an airtight container at room temperature for a long time. In addition, you can freeze it to ensure that it stays as fresh as possible.
Lemon: You can simply transform this recipe into a Lemon Pound Cake by exchanging the orange zest and juice for lemon juice and other ingredients
NUTRITION INFORMATION :
- Serving Size: 1 slice Calories: 413 Sugar: 30.4 g Sodium: 89.7 mg Fat: 20.6 g Carbohydrates: 52.8
- g Protein: 5.5 g Cholesterol: 106.2 mg
