Description
This classic Orange Pound Cake is moist, tender, and bursting with bright citrus flavors. Made with a blend of fresh orange zest, almond extract, and a sweet glaze, it’s a perfect dessert or breakfast treat. The cake is baked to a golden perfection with a delicate crack on top for an appealing homemade look.
Ingredients
Cake:
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 cups all purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk (room temperature)
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon almond extract
- Zest of 3 large oranges
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon water or orange juice
- Zest of 1 orange
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 by 5 inch loaf pan with parchment paper, allowing the long sides to hang over the edges to serve as handles for easy removal.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat 1 cup of unsalted butter and 1 cup of granulated sugar on medium speed for about 10 minutes until the mixture is pale, fluffy, and creamy. Be sure to scrape down the sides halfway through for even mixing.
- Add Eggs: In a separate bowl, whisk 4 large eggs. With the mixer on low speed, slowly drizzle the eggs in, about one egg at a time. After each addition, stop and scrape the bowl to ensure the batter becomes smooth and fully emulsified.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt until well combined.
- Mix Wet Ingredients: In a separate measuring cup, whisk 1/2 cup whole milk, 1 tablespoon pure vanilla extract, and 3/4 teaspoon almond extract until blended.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, add one-third of the dry flour mixture followed by half of the wet milk mixture. Repeat the process, ending with the final portion of flour. Add the zest of 3 large oranges with the last dry addition. Scrape the bowl and fold the batter once or twice gently with a spatula to incorporate everything evenly without overmixing.
- Transfer Batter: Pour the batter into the prepared loaf pan. Use the tip of a butter-dipped offset spatula to lightly drag a line down the center of the batter; this will encourage an even crack while baking.
- Bake: Place the pan in the oven and bake for approximately 60 minutes. The cake is done when the top springs back when gently pressed and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper handles to lift it out and transfer the cake to a wire rack to cool completely. For best texture and flavor, refrigerate the cake overnight before glazing.
- Make Glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1 tablespoon water or orange juice, and zest of 1 orange until smooth. Drizzle this glaze over the cooled pound cake before slicing and serving.
Notes
- Use room temperature ingredients to ensure the batter mixes evenly and the cake bakes with the best texture.
- Allowing the cake to chill overnight enhances flavors and makes slicing cleaner.
- The orange glaze adds a lovely citrus brightness but can be omitted for a less sweet finish.
- Make sure not to overmix once the dry ingredients are added to avoid a tough cake texture.
- Use parchment paper for easy cake removal and to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
