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The Ultimate Best Orange Pound Cake

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A deliciously moist orange pound cake infused with fresh orange zest and juice, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup caster sugar (or granulated sugar)
  • 3 large eggs (room temperature)
  • Zest of 3 large oranges
  • 2 cups all-purpose flour (sifted)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup full-fat milk
  • 3 tbsp freshly squeezed orange juice (for the syrup)
  • 1/3 cup caster sugar (for the syrup)
  • 3 tbsp powdered sugar (for the drizzle)
  • 2 to 3 tsp fresh orange juice (for the drizzle)

Instructions

  1. Preheat your oven to 340°F (170°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
  2. Beat the softened butter and caster sugar until creamy and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the orange zest.
  4. Sift together the flour, baking powder, and salt in another bowl.
  5. Gradually mix the dry mixture into the butter mix, alternating with the full-fat milk until combined.
  6. Pour the batter into the prepared pan and bake for 70 minutes.
  7. Prepare the orange syrup by heating the orange juice and caster sugar until dissolved.
  8. Poke holes in the top of the cake with a skewer and pour the syrup over it.
  9. Cool the cake in the pan for 20 minutes before transferring it to a wire rack.
  10. Mix powdered sugar with 2-3 tsp of orange juice for the drizzle, and drizzle over the cooled cake.

Notes

Use high-quality ingredients for the best flavor. The cake can be made ahead for optimal taste.

Nutrition

Find it online: https://us.recipesfood.org/best-orange-pound-cake/

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