Description
This Moist Orange Pound Cake is a delightful citrus-infused dessert featuring a tender crumb and a fresh orange glaze. The cake combines the sweetness of sugar and the bright zest of orange, baked to perfection in a loaf pan, making it a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups sugar
- 4 large eggs (room temperature)
- 1 tablespoon grated orange zest plus 1 tablespoon orange juice
- 1 ½ teaspoons vanilla extract
- 16 tablespoons unsalted butter (melted and hot)
Glaze
- 2 tablespoons orange juice
- ½ cup powdered sugar
Instructions
- Prepare the Pan and Dry Ingredients: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Grease and flour an 8½ by 4½ inch loaf pan. In a bowl, whisk together the cake flour, baking powder, and salt.
- Process the Wet Ingredients: In a food processor, combine the sugar, eggs, orange zest, orange juice, and vanilla extract until well blended. With the processor running, slowly add the melted hot butter in a steady stream until fully incorporated. Pour the mixture into a large bowl.
- Combine the Batter: Sift the flour mixture over the egg mixture in three additions, whisking gently after each addition until just combined and only a few streaks of flour remain. Be careful not to overmix; whisk just until almost no lumps remain.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Wipe any batter from the sides and gently tap the pan on the counter to release air bubbles. Bake for 50 minutes to 1 hour, rotating the pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Run a small knife around the edges to loosen the cake, then invert it onto a wire rack. Turn the cake right side up and allow it to cool completely, about 2 hours.
- Prepare the Glaze: In a small bowl, whisk together the orange juice and powdered sugar until smooth. Adjust the thickness by adding more powdered sugar if necessary.
- Glaze the Cake: Drizzle the orange glaze over the cooled pound cake evenly. Allow the glaze to set before serving.
Notes
- Using room temperature eggs helps achieve a smooth batter.
- Melted hot butter ensures better incorporation and a moist cake.
- Sifting the flour mixture prevents lumps and ensures a tender crumb.
- Rotate the pan halfway through baking to ensure even cooking.
- Letting the cake cool completely before glazing prevents the glaze from melting and soaking in too much.
- Adjust glaze thickness by adding more powdered sugar to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
