Exquisite Fresh Orange Pound Cake
A delightful pound cake infused with vibrant orange flavor, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened (2 sticks) Ensure room temperature.
- 2 cups granulated sugar Granulated sugar adds sweetness.
- 4 large eggs Large eggs preferred for better blending.
- 3 cups all-purpose flour (sifted) Sift for a lighter cake.
- 1 teaspoon baking powder Helps the cake rise.
- 0.5 teaspoon salt Balances sweetness.
- 1 cup freshly squeezed orange juice (about 3-4 oranges) Fresh juice for the best flavor.
- 1 teaspoon vanilla extract Adds depth to the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter and sugar mixture, alternating with the freshly squeezed orange juice.
- Stir in the orange zest and vanilla extract.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Place the pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh ingredients for the best flavor. For storage, wrap the cooled cake in plastic wrap to keep it moist. It can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.