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Orange Pound Cake

This orange pound cake features a tender, dense crumb infused with bright citrus zest and juice. The batter is mixed in one bowl, poured into a loaf pan, and baked until golden, filling the kitchen with a fragrant, citrusy aroma. The final cake has a moist texture with a shiny, flavorful crust, perfect for celebrating or enjoying with tea.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large orange for zest and juice
  • 1/2 cup orange juice freshly squeezed

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer or whisk
  • Zester or microplane
  • Spatula
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a loaf pan with butter and dust lightly with flour or line with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking powder, and salt. This creates a uniform dry mixture and sets the stage for a tender crumb.
  3. In another bowl, cream the room-temperature butter and sugar using an electric mixer or whisk until the mixture is light, fluffy, and pale in color—about 2-3 minutes. The sound should turn from a gentle hum to a soft, airy whir.
  4. Zest the oranges finely using a microplane or zester, aiming to capture the fragrant oils without the bitter pith. Add the zest to the butter mixture and briefly beat to release their aroma.
  5. Juice the orange to get about 1/2 cup of juice. Add the eggs, one at a time, beating well after each addition until the mixture is smooth and slightly thickened. The batter will look glossy and aerated.
  6. Pour in the orange juice and mix until just combined. The batter should be smooth and pourable, with a bright citrus scent filling the air.
  7. Gradually fold in the dry ingredients into the wet mixture with a spatula, mixing just until no streaks remain. Be careful not to overmix to keep the cake tender.
  8. Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Gently tap the pan on the counter to release air bubbles and settle the batter evenly.
  9. Bake in the oven for 50 to 60 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. The cake will fill the kitchen with a fresh citrus aroma as it bakes.
  10. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack and cool completely — this helps prevent cracking and keeps the crumb moist.
  11. Once cooled, optionally brush the top with a simple syrup made by heating equal parts orange juice and sugar until the sugar dissolves. This adds a lovely shine and extra citrus flavor.
  12. Slice and serve your bright, fragrant orange pound cake plain or dusted with powdered sugar. Enjoy each tender, citrus-infused bite with a cup of tea or coffee.