Sometimes a pound cake is just what you are looking for to meet your sweet tooth needs. I wanted to make a dessert that would have a little sweetness, but not be as sweet as a frosted cake.
Also, I still have a few of those fabulous oranges from my neighbors tree that need to be either eaten or used in a bake.
So, Ta Da!! an Orange Pound Cake checked off all the boxes.
Why is it Called a Pound Cake?
The pound cake has a long history that goes back to the 1700’s. It is said that cake obtained its name from the unit measure of its ingredients. The first know pound cakes were made with a pound of flour, a pound of sugar, a pound of eggs ( or a dozen) and a pound of butter.
Over time the quantity of the basic ingredients have been changed and additional flavoring has been added, yet the name has not changed. The cake’s texture has not changed. The pound cake remains dense rather than being a light and airy sponge cake.
How to Make an Orange Pound Cake
Orange Pound Cake
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 5 eggs at room temperature
- 1/4 cup fresh sqeezed orange juice
- 1/3 cup orange zest -will need 4-6 oranges depending on size
- 3/4 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 3 cups Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Orange Simple Sugar Glaze:
- 1/2 cup sugar
- 1/2 cup freshly squeezed orange juice
- 2 cups powdered sugar
- 3-4 Tablespoons freshly squeezed orange juice
- orange zest to garnish
- Preheat oven to 350 degreesLine 2 loaf pans with parchment paper
- Using a microplane or cheese grater, zest the orange rind of about 4 to 6 oranges. Total needed for the cake and top glaze decoration will be 1/2 cup
- After zesting the orange rind, use a hand juicer or squeeze by hand the juice from the oranges into a bowl. The recipe calls for a total of 1 cup of freshly squeezed orange juice.
- In a two cup measuring cup or bowl add buttermilk, 1/4 cup oranage juice, vanilla extract and orange extract. Set aside
- In a medium size bowl, add flour, baking powder, baking soda and salt. Whisk to blend and set aside.
Making the Batter:
- Using your stand mixer or a large mixing bowl with a hand mixer, cream the butter and sugar together for 8-10 minutes until the butter is pale in color, light and fluffy.
- Add the room temperature eggs one at a time ensuring that the egg is incorporated well before adding the next egg.Scrape down the sides of the bowl as needed.Add orange zest
- Add the flour slowly to the butter mixture. Alternate with the buttermilk mixture. Blend well
- Divide the batter between the 2 loaf pans
- Bake for 45 minutes or until a toothpick comes out clean
Orange Simple Sugar Glaze:
- Place the orange juice and sugar into a saucepan over low heat and heat until the sugar melts into the orange juice.Remove from heat and completely cool.
Orange Top Glaze:
- Using a hand electric mixer or a whisk ,blend in orange juice into the powdered sugar until smooth and the consistancy of your liking.
Dressing the Orange Pound Cake:
- Remove the pound cake from the oven when done. Allow the cakes to cool in the loaf pans for about 10 minutes before turning them out to a wire rack.
- Glaze the cakes with the orange simple sugar glaze while it is warm. Do not over saturate or the cake will become very dense and overly moist in the inside.The glaze will soak in.
- When the cakes are completely cooled, apply top glaze.Allow the top glaze to dry before applying plastic wrap if planning on storing the cake.
How to Store a Pound Cake
To keep its moisture and not dry out, store the cake in an airtight container.
Can you Freeze the Orange Pound Cake?
Yes. Pound cakes freezes very well. I recommend slicing the entire loaf and wrapping each slice in plastic wrap. I then place the wrapped slices into a Ziplock bag and label the bag with what is in it and date.
Can this Pound Cake be Made in Different Flavors?
You bet. Lemon would be another refreshing citrus flavor that I am sure would be loved by all. It would be an easy change out of the orange ingredients ( orange zest and orange juice) for lemon. Since lemon is much stronger in flavor than orange, I would recommend to cut the amount of lemon in half for the cake batter and also for the simple sugar glaze.
I would use 2 Tablespoons of lemon rind instead of 1/3 cup in the batter and decrease the amount to lemon juice to 1/4 cup in the simple sugar glaze. Water would be needed in the simple sugar to make up the quantity difference of the fluid.
I hope you enjoy this quick and easy burst of sunshine recipe. Please share your comments and pictures.
Cheers…..Happy Baking !!