Orange Pound Cake(Yields 20 Servings)
A moist and flavorful orange pound cake with bright citrus notes, perfect for gatherings or afternoon tea, offering a tender crumb and zesty aroma.
Ingredients
Instructions
- Set out the butter and let it come to room temperature.
- Grate the rind of one orange and add the grated rind to the butter.
- Juice the orange and add enough milk to make 1 cup of liquid.
- Add the pinch of baking soda (about 1/8 teaspoon) to the liquid mixture.
- Stir the liquid mixture and set aside.
- Preheat the oven and prepare the baking pan.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add the flour, baking powder, and salt, mixing until just combined.
- Stir in the orange zest and the prepared liquid mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or almond extract. If you don't have fresh oranges, orange juice or zest from a store-bought bottle can work in a pinch. To ensure even baking, use room temperature ingredients and avoid overmixing the batter to keep the cake light and fluffy.
Serving Suggestions
Slice the Orange Pound Cake and serve it plain, or add a light dusting of powdered sugar for a touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch option, serve alongside Lemony Asparagus for a refreshing contrast.
Storage & Reheating
Store leftover Orange Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Pound Cake(Yields 20 Servings) contains roughly 213 calories, with 2g protein, 27g carbohydrates, and 2g fat. It is a good source of vitamin C (18% 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 substitute the butter with oil?
While oil can be used, it will alter the texture and richness of the cake. Butter contributes to the cake's flavor and structure, so if you must substitute, use a light oil and adjust the quantity slightly, keeping in mind that the flavor may differ.
How can I tell when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, it needs more time in the oven.
What can I do if my cake sinks in the middle?
A sinking cake often results from overmixing the batter or using too much leavening agent. Ensure you measure your ingredients accurately and mix until just combined. If your cake sinks, it can still be delicious; you can serve it with a glaze or whipped cream to mask any imperfections.
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).