Description
This orange pound cake is the ultimate treat for citrus lovers. It’s infused with fresh orange zest, soaked in a sweet orange syrup, and drizzled with a delicate orange glaze. Moist, zesty, and bursting with flavor, it’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup caster sugar (or granulated sugar)
- 3 large eggs (room temperature)
- Zest of 3 large oranges
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full-fat milk
For the Orange Syrup:
- 3 tbsp freshly squeezed orange juice
- 1/3 cup caster sugar
For the Optional Orange Drizzle:
- 3 tbsp powdered sugar
- 2–3 tsp fresh orange juice
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 340°F (170°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, and line it with parchment paper, leaving extra paper hanging over the sides for easy cake removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer. Beat for about 3-4 minutes, or until the mixture becomes pale, fluffy, and creamy.
- Add the Eggs and Orange Zest: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. After the eggs are mixed in, add the zest of 3 large oranges and stir until evenly distributed, giving the batter a bright, citrusy aroma.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour, and mix just until combined. The batter should be smooth, creamy, and slightly thick.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 1 hour and 10 minutes. After 50 minutes, check for browning. If the top is getting too dark, cover the cake loosely with aluminum foil for the remaining baking time. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Prepare the Orange Syrup: While the cake is baking, prepare the orange syrup. In a small saucepan, combine the freshly squeezed orange juice and caster sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture forms a smooth syrup. Set aside.
- Soak the Cake with Syrup: Once the cake is done baking, remove it from the oven and, while still warm and in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the orange syrup over the cake, allowing it to soak into the cake and enhance its flavor and moisture. Let the cake cool in the pan for about 20 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the Optional Orange Drizzle: For an extra layer of citrus sweetness, mix the powdered sugar and fresh orange juice in a small bowl to create a simple glaze. Adjust the consistency by adding more juice or sugar, depending on how thick or thin you like your drizzle. Once the cake has completely cooled, drizzle the glaze over the top, letting it gently cascade down the sides.
Notes
- If you prefer a slightly less sweet cake, you can reduce the amount of sugar in the syrup or omit the glaze. The cake will still be deliciously moist and flavorful.
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices individually for up to 3 months. Thaw at room temperature before serving.