Orange Pound Cake
Delicious and moist Orange Pound Cake made with fresh oranges and perfect for any occasion.
Equipment
- Electric Mixer
- loaf pan
Ingredients
- 1 cup butter softened at room temperature or melted and cooled
- 1 cup caster sugar raw or white
- 2 teaspoons vanilla extract
- 1.5 cups plain flour sifted
- 0.5 teaspoon baking powder
- 2 oranges zest
- ⅓ cup orange juice
- Extra sugar for sprinkling (optional)
Instructions
- Preheat oven to 180°C/ 350°F (160°C fan-forced/ 320°F fan-forced).
- Grease a 22 cm x 11 cm x 7 cm high loaf pan with butter and line it with baking paper.
- Add softened butter, caster sugar and vanilla to the bowl of an electric mixer. Beat for a minute until pale and creamy.
- Add eggs and beat for 30 seconds on medium-high speed until light and fluffy.
- Add sifted flour, baking powder, orange zest and juice to the egg mixture. Gently mix until just combined.
- Spoon cake batter into the prepared tin. Sprinkle raw sugar on top (optional). Bake for approximately 55-60 minutes.
- Turn off the oven and allow the cake to rest in the warm oven for 2-3 minutes.
- Remove from oven and cool completely in the tin. Slice and enjoy.
- Cake keeps fresh in a cool corner of the kitchen for 2 days (summer)/4 days (winter) or in the fridge for up to 2 weeks.
Notes
Use plain flour for this recipe and ensure your baking powder is fresh. Do not overbeat the cake.
Nutrition
Serving: 1sliceCalories: 433kcalCarbohydrates: 50gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 211mgPotassium: 139mgFiber: 3gSugar: 29gVitamin A: 806IUVitamin C: 23mgCalcium: 71mgIron: 2mg
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