Orange Pound Cake
A tender, buttery pound cake brightened with fresh orange zest and a hint of citrus in every bite. This classic dessert is simple enough for everyday baking but elegant enough for special occasions.
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This pound cake gets its name from the traditional equal proportions of butter, sugar, and flour—each weighing a pound. The addition of orange zest transforms this timeless treat into something refreshingly modern. For the best texture, make sure your butter is properly softened but not melted, and add eggs one at a time to create a smooth, airy batter.
Ingredients
unsalted butter, softened
1 cup (226g)
granulated sugar
1 cup (200g)
large eggs, room temperature
3
all-purpose flour
2 cups (250g)
baking powder
1 teaspoon
salt
1/2 teaspoon
orange zest
2 tablespoons
fresh orange juice
3 tablespoons
vanilla extract
1 teaspoon
Instructions
1
Prepare your pan and ingredients
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5 inch loaf pan. Make sure all your dairy and eggs are at room temperature—this ensures smooth mixing and even rising.
2
Cream butter and sugar
In a large bowl, beat the softened butter with an electric mixer on medium speed until it looks pale and fluffy, about 3 minutes. This incorporation of air is what gives pound cake its characteristic lightness.
3
Add eggs one at a time
Crack eggs into a small bowl and whisk lightly. With the mixer running, add eggs gradually—about one tablespoon at a time—waiting until each addition is fully incorporated before adding more. This prevents the batter from curdling.
4
Mix in flavorings
Stir in the orange zest, orange juice, and vanilla extract until well combined. The batter should look smooth and creamy at this point.
5
Add dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Sift this mixture over the wet ingredients in three additions, folding gently with a spatula after each addition. Mix until just combined—overmixing makes the cake tough.
6
Bake until golden
Pour the batter into your prepared pan and smooth the top. Bake for 50 to 60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. The top should be deeply golden.
7
Cool and serve
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack. Slice and serve warm, or store in an airtight container at room temperature for up to 4 days.
