Orange Pound Cake | How to make Orange Cake is one of the most loved tea cakes, it is so citrusy, buttery, moist, yet firm and has the most beautiful crumb. Enjoy this cake with some tea or coffee or a tall glass of warm milk! The mild tang from the burst of orange flavor is very refreshing for any confectionery and this cake is every bit as refreshing! 

Orange Pound Cake | How to make Orange Cake

Orange Pound Cake | How to make Orange Cake as most of my cakes, has a beautiful crumb. The crumb structure is well defined, soft yet firm and the cake a beautiful height because every crumb has risen perfectly. Baking pound cakes or tea cakes, as most of you know is my absolute favorite thing to when I think of baking!! And this beautiful cake is all of that, it is the easiest cake to put together in just an hour, is packed with so much flavor you’ll be surprised and as all my bakes, this one too doesn’t call for any fancy ingredients or additions. Just grab all the ingredients from your pantry and fresh oranges is all one needs. 🙂

Orange Pound Cake | How to make Orange Cake

I loved the color on the top of the cake as well, a nice deep amber! Generally fruit juice based cakes do come out the oven looking really pretty and this Orange Pound Cake | How to make Orange Cake is no different. They are almost like a little tin full of sunshine on the inside too. That color is all thanks to the beautiful produce we have seen this year. There are oranges and kinnow oranges and little nectarines everywhere and you can use either of these. Although, I am a little conservative here and I used the most famous Nagpur oranges for this recipe as I have been doing for years now, you can use any variety that you are at ease with as long as they are fresh and sweet.

Orange Pound Cake | How to make Orange Cake

This cake like any other fruit based cake will taste the best when made with fresh orange juice, so try to avoid anything from a tetra pack or frozen juice cubes which are seemingly easier to lay on your hands on but the flavor and the color of the cake won’t be as good. Just my two cents, it’s all up to you, whatever is comfortable 🙂

I am sharing a few of my go to cake recipes here because we love them and our readers love them !!
Tutti Frutti cake

Egg free Tutti Frutti cake 

Almond and cranberry Loaf

Starbucks Style Marble cake, cos why not?!

Egg free Marble Cake 

and lastly, my all time favorite egg free Pav (dinner rolls) recipe 🙂

And with some friendly links out of the way, I am now going to put in some tips and tricks in here to make the perfect cake every time! Many of you have followed them and come back with happy reviews and that definitely makes me happy too!

Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air.

Orange Pound Cake | How to make Orange Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Now, let’s bake ourselves some Orange Pound Cake!

Bring all the ingredients to room temperature, important step and not to be missed.

Preheat the oven @180’c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.
Orange Pound Cake | How to make Orange Cake

Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.

Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.

Orange Pound Cake | How to make Orange Cake

Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

Orange Pound Cake | How to make Orange Cake

Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

Orange Pound Cake | How to make Orange Cake Orange Pound Cake | How to make Orange Cake

Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

Orange Pound Cake | How to make Orange Cake

Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

Orange Pound Cake | How to make Orange Cake

Bake for 50 minutes @170’c or until a skewer inserted in the center of the cake comes out clean.

Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.

Orange Pound Cake | How to make Orange Cake

Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Orange Pound Cake | How to make Orange Cake
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Orange Pound Cake | How to make Orange Cake

Deliciously citrusy and melt in the mouth good, this buttery Orange Pound Cake should be on your list of 'what to bake next'. Perfect to enjoy with a cuppa or on it's own! 

Course Breakfast, Brunch, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 slices
Author Shreya Ashish Tiwari

Ingredients

  • 1.5 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 7 tbsp milk for buttermilk
  • 1.5 tsp vinegar for buttermilk
  • 4 tbsp orange juice
  • 2 nos. eggs
  • 1 cup powdered sugar
  • 110 gms unsalted butter
  • 1.5 tsp fresh orange zest

Instructions

  1. Bring all the ingredients to room temperature, important step and not to be missed.

  2. Preheat the oven @180'c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.

  3. Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.
  4. Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.
  5. Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

  6. Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

  7. Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

  8. Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

  9. Bake for 50 minutes @170'c or until a skewer inserted in the center of the cake comes out clean. 

  10. Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.
  11. Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Recipe Notes

You can dust the cake with some icing sugar.

Or drizzle it with a glaze. 

Love,
Shreya.

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Orange Pound Cake | How to make Orange Cake

Adapted from Five Heart Home