Orange Pound Cake
A moist and flavorful orange pound cake with a tender crumb, perfect for teatime or special gatherings. The bright citrus flavor pairs well with a dusting of powdered sugar or a glaze, making it a delightful treat for citrus lovers and those seeking a classic, homemade dessert.
Ingredients
Instructions
- Combine shortening and sugar well; add 1 egg at a time, beating well after each addition.
- Sift flour and salt; add alternately with the orange juice and vanilla flavoring.
- Pour batter into a tube pan and bake in a preheated 325°F (160°C) oven for 1 hour.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar until fluffy. If you don't have shortening, you can substitute with unsalted butter. Use fresh orange juice for the best flavor, and consider adding some orange zest for an extra citrus kick. Remember to check the cake for doneness by inserting a toothpick in the center; it should come out clean.
Serving Suggestions
Serve the orange pound cake with a dusting of powdered sugar or a simple glaze made from orange juice and powdered sugar for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or whipped cream and fresh berries. For a delightful brunch option, consider serving it alongside a fruit salad or alongside a slice of rich banana pudding.
Storage & Reheating
To store leftover orange pound cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze slices individually wrapped in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Pound Cake contains roughly 662 calories, with 6g protein, 53g carbohydrates, and 32g fat. It is a good source of iron (14% of the Daily Value), protein (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 883mg per serving (38% 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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. Just keep in mind that the cake may be slightly more delicate. If you're looking for a gluten-free option, consider using a gluten-free all-purpose flour blend, but be sure to check the blend's specifications for best results.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning. Baking times may vary, so start checking around the 50-minute mark.
Can I add other flavors to this recipe?
Absolutely! You can incorporate other citrus flavors like lemon or lime juice along with the orange juice for a unique twist. Additionally, spices like cinnamon or nutmeg can add warmth. For a richer flavor, consider adding a tablespoon of almond extract or a handful of chopped nuts for added 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).