Last week I made Lemon Bread, this week is Orange Pound Cake. I’m sucker for pound cake anyways but wanted to try adding a little flavor to one. This was a hit to say the least and gone in about 30 seconds. Would have been sooner but they had to pause and drink some milk with it.
p.s. I would love to see you join the new foodie community. I already gave away two fabulous prizes to active members and that’s only the beginning;)
INGREDIENTS
- 1 stick butter (1/2cup), Unsalted & room temp
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp orange juice (1/4cup if freshly squeezed)
- 1/4 cup milk (you can use 2% if you want)
- 1/2 tsp grated orange rind
DIRECTIONS
Preheat oven to 325′ and have your 9×5 loaf pan buttered and ready to go.
Cream butter & sugar, then add eggs and mix well; set aside. In another bowl, mix flour, baking powder and salt. In a measuring cup combine orange juice, milk and orange zest and start adding butter mixture alternating with the flour mixture until light & creamy.
Spoon (pour) into pan and bake for 45min or until center comes out clean with toothpick. Cool in pan and then remove from pan and drizzle with glaze.
OPTIONAL GLAZE
- 2tbsp orange juice
- 1/3 cup confectioner’s sugar
Mix together and drizzle on cake while still warm.
That sounds really good!
Can I ask why you’ve moved to a partial feed?
I think I read somewhere that the original pound cake was called that because it contained a pound of each ingredient… Could that be possible?!
I’m not sure about that but your version looks delicious.
Cheers and Happy New Year,
Nick
http://www.macheesmo.com
Hi Jennifer,
Well, it was a hard decision but I did it because nobody was coming to my blog:(
It’s been great so far and nobody has complained and my comments have gone up;)
Your pound cakes always look so moist. I can’t understand why when I make them they dry out. Could over beating the batter, or perhaps not alternating the ingredients be the problem? I don’t think I am over baking them, as I am careful about testing them, with a toothpick and etc.
Hi Kimberly,
Well, I think that many people tend to “dump” their ingredients but, to be honest, alternating them and even sifting the dry ingredients can make a big difference. You can beat a batter to death. That’s a common problem for people baking bread…they tend to over knead..same concept applies here.
This looks fantastic… Thanks for the recipe!
I see baking powder listed twice. Which qty is for baking soda? Looks great, am going to make today! Thanks – Jake
I can’t wait to try this one, as usual with your recipes! Lori, do you poke holes in the cake with a toothpick before you spoon the glaze on, or does that matter here?
This sounds pretty good. I’ll have to try it sometime. The only orange-y dessert I can remember having is some orange-creme cupcakes my sister made last year. They were very yummy.
I was so excited to see this recipe! We have an orange tree and Im always looking for things to do with them-Thanks!!
Okay..I have to say…THANKS! This recipe was so easy to make. And talk about delicious! YUM!!!
My daughters and I made 8 of these cakes. They were so good, we wanted to share with our church friends. Thanks!
Your lemon bread was such a big hit here the other day, I’m going to take your word for it and try this orange pound cake.
Love the photos! This recipe looks great and I can’t wait to try it out!
Now that is one good lookin’ cake! I am obsessed with citrus flavored cakes (in fact, I made an orange angelfood cake to take to coffee hour this morning), but I’ve never made a pound cake before. I am SO going to have to try this really soon!
BTW – I’m totally with you on partial feed. I learned a long time ago that I would sit there and read people’s blogs on the reader instead of actually visiting. I snapped out of that habit really fast lol! I know it sounds kind of silly, but I sometimes forget that you are a “real live person”, not some corporate entity, and it doesn’t occur to me to leave comments. I’m sos sorry about that! That’s what you get for being so well organized, though
p LOL!
I have been on a pound cake spree of late, so this one is definitely next and I’m totally bookmarking this blog
It’s nice to find another Texas blogger.
LOVED IT!!! I made the orange pound cake this weekend and it was a HUGE hit!!!
can i use a 10″ budht pan for this orange pound cake?
I’ve gotta try this one out. Printing now. It looks excellent.
I’ve been meaning to tell you I love the name of this blog. LOL.
I’ve make this pound cake three times and the middle falls to the bottom of the pan – very disappointing – twice it was for a dinner party….
stumbled this and made it 5 mins later,, ill be putin the mix in the oven 2nite ill let you know how it turns out
mm yeh it was nice
took 2 hours in my shitty oven
wasnt that orangey but still really yummy
This cake is delicious! It’s become one of our very favorites.
Marie, I had the same problem. After googling for a solution, I reduced the baking powder from 1 teaspoon to 1/4 teaspoon, and have had perfect results ever since.
Hi I been wanting to try an orange cake for a while so I tried your reciepe today. The cake tastes really good but for some reason it did not rise at all. I dont have a loaf pan so I made it in a bundt pan. I wondering if its because of that.
Mina
Hi Mina,
Someone above had the same trouble Mina and I’m putting what she said here. I’m wondering if altitude has something to do with the way it bakes because I didn’t have troubles.
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clancysgirl
July 4, 2009 at 11:24 am
This cake is delicious! It’s become one of our very favorites.
Marie, I had the same problem. After googling for a solution, I reduced the baking powder from 1 teaspoon to 1/4 teaspoon, and have had perfect results ever since.
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You used your mixer here too! Woo-hoo! This is fun!
I Love this recipe. Easy and delicious! I wanted to use this comment to enter into your mixer give-away!! Thanks for the site and all the fabulous recipes! Keep up the good work.
I made this for my host mother and myself and it was AMAZING! Soooo mosit and yummy and not too orangy; it was perfect!
Im gonna make it again for my aunts tea party tomorrow!!! Thank you so much for the great recipe!
I made this pound cake and it seems that the 375 degrees for 45 minutes is not enough…..The cake was not cooked yet so I have to add another 15 minutes or more for the cake to be cooked.
Yeah Linda, I think it just depends on each person’s oven because a couple of people had to cook it longer. Hope it taste good though! WE love it