Orange Pound Cake
Delicious and moist Orange Pound Cake, perfect for any occasion, this easy recipe features a refreshing citrus flavor.
Equipment
- Electric mixer
- loaf pan
Ingredients
Butter and Sugar
- 1 cup butter softened at room temperature or melted and cooled
- 1 cup caster sugar raw or white
- 2 teaspoons vanilla extract
Wet Ingredients
- 3 pieces eggs at room temperature
- 1.5 cups plain flour sifted
- 0.5 teaspoon baking powder
- 2 pieces oranges zested
- ⅓ cup orange juice
- Extra sugar for sprinkling (optional)
Instructions
Baking Instructions
- Preheat oven to 180°C/ 350°F (160°C fan-forced/ 320°F fan-forced).
- Grease a 22 cm x 11 cm x 7 cm high loaf pan with butter and line it with baking paper.
- Add softened butter, caster sugar and vanilla to the bowl of an electric mixer. Beat for a minute until pale and creamy.
- Add eggs and beat for 30 seconds on medium-high speed until light and fluffy.
- Add sifted flour, baking powder, orange zest and juice to the egg mixture. Gently mix until just combined.
- Spoon cake batter into the prepared tin. Sprinkle raw sugar on top if desired.
- Bake in the preheated oven for approximately 55-60 minutes until the cake is golden, risen and cooked through.
- Turn off the oven and allow the cake to rest in the warm oven for 2-3 minutes.
- Remove from oven and cool completely in the tin. Slice and enjoy.
Notes
Cake keeps fresh at room temperature in a lidded container for 2 days (summer)/4 days (winter). It keeps well in the fridge for almost 2 weeks, or can be frozen for up to a month.
Nutrition
Serving: 1sliceCalories: 433kcalCarbohydrates: 50gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 211mgPotassium: 139mgFiber: 3gSugar: 29gVitamin A: 806IUVitamin C: 23mgCalcium: 71mgIron: 2mg
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