Orange Pound Cake

Alright, let me introduce you to a little slice of sunshine, my beloved Orange Pound Cake. This isn’t just any cake, oh no. It’s got this dreamy citrusy zing courtesy of real oranges and a moist texture that makes you want to sing. Or just eat the whole thing. Either works. It’s the cake you wish you were, vibrant and irresistible.

Now, let’s have a little chat. My husband, bless him, can’t resist poking around the kitchen whenever he catches a whiff of this beauty baking. Seriously, you could set a timer by his biscuit-loving nose. Our delightful Orange Pound Cake has wormed its way into our family’s heart, like that third helping of mashed potatoes on Thanksgiving. It’s now a tradition to bake it every Sunday, and sometimes on Wednesday just because life needs a midweek glow-up.

Why You’ll Love This Orange Pound Cake

Okay, so let me spill the tea on why you’ll go head over heels for this cake:

– It’s the sunshiney pick-me-up we all need on a rainy day.
– Ever wanted to eat something citrusy and pretend it’s healthy? Here you go.
– Pairs well with coffee, tea, or just diving in with a fork, no plate required.
– Smells like your kitchen is giving you a giant citrus hug.

How to Make It

Alright, let’s do this thing. First, snag those splendidly zesty oranges. Squeeze them like life’s frustrations depend on extracting every last juicy drop. Mix up all those glorious ingredients — don’t worry if a little spills on the counter, we’re making memories, not messes. Blend it till it’s smoother than my Saturday mornings, and then pop it into the oven. And now, the hardest part — waiting. It’ll be worth it when your house smells like a grove of oranges just had a dance party.

Ingredient Notes

– Orange: These little suns of joy give it the zing. They make the cake sing — I’ve tried skipping it once, never again!
– Butter: Don’t go skimping; this is cake, not broccoli.
– Sugar: Essential unless you want to be eating a loaf of sour… stuff. Trust me.

Recipe Steps:

1. Preheat the oven to a cozy temperature.
2. Squeeze oranges for the juice like it owes you money.
3. Mix those ingredients until velvety.
4. Pour into a rattly old pan you’ve got hidden somewhere.
5. Bake until your house smells heavenly and the top is golden.
6. Let cool or just toss caution to the wind and dive in.

What to Serve It With

Tips & Mistakes

Got a scoop of vanilla ice cream somewhere? Top off a warm slice with it. I mean, why not? Mid-afternoon cake and coffee date with yourself? Yes, please.

Storage Tips

Store that leftover cake in an airtight container if you believe in leftovers. Maybe the fridge? Honestly, it’s two days max, because more than half will likely be devoured by dinner. And have you tried cold cake for breakfast? Not saying you should, but also, why not?

Variations and Substitutions

So, if you’re feeling brave and your pantry is bare, you can swap sugar for honey or maple syrup. I’ve been there, improvising at its finest. The essence stays, just like a little cake adventure.

Frequently Asked Questions

Orange Pound Cake

This moist and flavorful Orange Pound Cake is perfect for any occasion, bursting with fresh citrus zest and a buttery crumb.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups All-purpose flour
• ▢ 1 cup Unsalted butter softened
• ▢ 1.5 cups Granulated sugar
• ▢ 4 large Eggs room temperature
• ▢ 0.5 cup Fresh orange juice
• ▢ 1 tbsp Orange zest finely grated
• ▢ 1 tsp Baking powder
• ▢ 0.5 tsp Salt
• ▢ 0.5 cup Buttermilk

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in fresh orange juice and orange zest until combined.
• Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra citrus punch, glaze the cake with a mixture of powdered sugar and orange juice after cooling.