Orange Pound Cake

Orange Pound Cake this glazed orange pound cake recipe is everything you'll love about citrus cakes. It has the perfect orange flavor. When you combine orange zest and orange juice you get the best orange cake. This pound cake releases a perfect heavenly scent when it's baking, a fresh breath of warm air. 

I woke up craving for a citrus cake and to be honest I wasn't sure whether I was craving for lemon cake or orange cake. I wanted something very different from my usual chocolate cake, red velvet cake and banana cake, but what more, I wasn't sure whether to use a bundt pan or use a loaf pan. I mean let's all agree that the difference between a bundt cake and a pound  cake is with their shapes. Lol. Not true! Of course bundt cake has more moisture. The better of a bundt cake is prepared with more eggs and batter, so that it's super. There is just something about a bundt cake that makes me go crazy. But why am I even talking about bundt cake when this is a pound cake recipe? Lol. 

Anyway this pound cake didn't last long in the house, the house was filled with people who have got sweet tooth. 

By the way it was just five people, five people that finished a glazed cake in less than 2 hour. What kind of people are we? 🤦🏿‍♀️ we are a family of sweet tooth. 

The fresh orange juice gave this drizzled cake a 100% deliciousness. This glazed pound cake is covered in an orange and lemon glaze. Yes you heard that right. I glazed the orange with lemon juice and sugar.

Anyway the cake looks like bread because a bread pan was used, other than that, it's delicious and moist just like any Pound cake. 

For a second I was scared that this baby was going to taste like bread 🤣 silly me! How can a cake taste like bread because of it's shape? Haha.

Orange Pound Cake is a classic dessert, most of the times it's served with whipped cream and fruits. 

This  Pound Cake recipe will make you fall in love with citrus desserts. It's topped with a heavenly orange glaze and it's perfectly moist.

Nothing beats the wonderful texture of this classic pound cake loaf

Orange pound cake loaf with a golden brown crust decorated with orange slices and strawberries, placed on a white serving plate glazed with lemon juice and powdered sugar.

Nothing beats the wonderful texture of this classic easy cake recipe, well maybe a lemon cake? I guess not. 

ORANGE POUND CAKE INGREDIENTS 

Natural Yogurt: I used natural Yogurt in place of milk. You can replace natural yoghurt with whole milk

Sugar: I used regular granulated sugar

Flour: I usually use all-purpose flour for my cakes, but I bought cake flour the other day so I decided to use cake flour.

Salt: Just like with my other cakes I only added a pinch.

Baking powder: I used 1 tablespoon of baking powder.

Orange Juice: I used 2 oranges for the juice.

Butter: 4 tablespoons of melted unsalted butter.

Eggs: 4 large eggs were enough.

Orange essence: 1 teaspoon

Orange Zest: 1 teaspoon.

HOW TO MAKE ORANGE POUND CAKE

Preheat oven to 180  degrees, Celsius. Grease and flour loaf pan, set aside.

In a small bowl, combine yoghurt, orange zest, and orange juice. Set aside.

In a bowl, whisk together flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

With the mixer on low, alternate adding the yoghurt mixture and flour mixture to the bowl, beginning and ending with the flour mixture.

Pour batter into prepared loaf pan and bake for 30 minutes, or until toothpick inserted into cake comes out clean. 

When the cake is almost ready, slice some oranges and place them on top of the cake.

Mix lemon juice and sugar. Glaze the orange slices with lemon and sugar mixture so that it doesn't burn.

Cool cake completely before flipping it out onto a cooling rack. Let cool for 30 minutes after you've flipped it out on a cooling rack.

VARIATIONS

Extracts: Add a teaspoon of almond or vanilla extract.

Dried fruits: Use pineapple, raisins, apricots

Cranberries: Use fresh or dried cranberries for a perfect Christmas pound cake.

Coconut: Glaze with coconut for a perfect coconut glaze cake Coconut Loaf Cake

FAQ & Tips

Can You Freeze Orange Pound Cake?

Yes you can. Store pound cake in an airtight container and freeze for up to 3 months.

How To Thaw: leave it in the fridge overnight.

How Do You Make Orange Pound Cake Moist?

Follow the recipe and you'll have a moist loaf of orange pound cake.

Above all do not over bake the cake. The cake is ready as soon as it has a golden brown crust.

How Do I Store Leftovers?

Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

More Cake Recipes

Blue Velvet Cake Recipe

Lemon Fruit Cake

Chocolate Fudge Cake

Red Velvet Cake With Cream Cheese Frosting

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this glazed orange pound cake recipe is everything you'll love about citrus cakes. It has the perfect orange flavor. When you combine orange zest and orange juice you get the best orange cake. This pound cake releases a perfect heavenly scent when it's baking, a fresh breath of warm air.

Orange Pound Cake

INGREDIENTS

• 1 Cup yoghurt
• ½ Cup granulated sugar
• 1½ Cup flour
• 1 Tablespoon baking
• 2 Oranges
• 4 Tablespoons butter
• 2 Eggs
• 1 Teaspoon orange essence
• 1 Teaspoon Orange zest

METHOD

1. Preheat oven to 180 degrees, Celsius. Grease and flour loaf pan, set aside.
2. In a small bowl, combine yoghurt, orange zest, and orange juice. Set aside.
3. In a bowl, whisk together flour, salt, and baking powder. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
5. With the mixer on low, alternate adding the yoghurt mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
6. Pour batter into prepared loaf pan and bake for 30 minutes, or until toothpick inserted into cake comes out clean.
7. When the cake is almost ready, slice some oranges and place them on top of the cake.
8. Mix lemon juice and sugar. Glaze the orange slices with lemon and sugar mixture so that it doesn't burn.
9. Cool cake completely before flipping it out onto a cooling rack. Let cool for 30 minutes after you've flipped it out on a cooling rack.

NOTES: 
1. Serve with coffee/Tea or a dessert serving with ice cream or syrup 


Equipments Used: 
1. Loaf Pan 
2. Stand Mixer 
3. Mixing Bowls 
4. Paddle Attachment 
5. Wire Rank 
6. Serving Plate

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