Aunt Frances' Orange Pound Cake
A tender, citrus-infused pound cake with bright orange flavor, perfect for gatherings or as a delightful treat to brighten any occasion.
Ingredients
Instructions
- Cream butter, Crisco, and sugar together.
- Add eggs, one at a time, until well blended.
- Sift flour, baking powder, and salt together.
- Add dry mixture alternately with orange juice to creamed mixture.
- Add grated orange peel.
- Put in greased and floured tube pan.
- Start in cold oven.
- Turn oven to 325°F.
- Bake for 1 hour and 45 minutes.
- Remove from pan immediately after taking out of oven.
- Poke holes in the top.
Tips & Substitutions
For the best texture, ensure your butter and Crisco are at room temperature before creaming them with sugar. If you don't have orange juice, you can substitute with lemon juice for a different flavor. Additionally, adding a bit of almond extract can enhance the overall taste, similar to how it's used in Bill And Leah'S Pound Cake.
Serving Suggestions
This orange pound cake is delightful on its own but can also be served with a dusting of powdered sugar or a simple glaze. Pair it with a dollop of whipped cream and fresh berries for a refreshing contrast. It also complements a cup of tea or coffee beautifully, making it perfect for afternoon gatherings, where you can browse more American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it well in plastic wrap and freeze for up to three months. To reheat, let it thaw overnight in the refrigerator, then warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Frances' Orange Pound Cake contains roughly 343 calories, with 3g protein, 37g carbohydrates, and 22g fat. It is an excellent source of vitamin C (99% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of Crisco?
Yes, you can replace Crisco with an equal amount of butter. This will give the cake a richer flavor. However, using all butter may result in a denser texture, so keep that in mind when mixing.
How can I make this cake more moist?
To increase the moisture, consider adding a bit of sour cream or yogurt to the batter. You can also brush the cake with a simple syrup made from equal parts sugar and water after baking to enhance moisture without altering the flavor.
What should I do if the cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Make sure to follow the baking time and test for doneness with a toothpick. If it comes out clean, the cake is done. Avoid overmixing after adding the flour to maintain a light texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).