This Orange Pound Cake is soft, buttery and bursting with fresh orange flavour, finished with a sweet orange glaze that perfectly complements the tender crumb. Made with real oranges, it's a beautiful cake for morning tea, afternoon coffee or dessert. The bright citrus flavour keeps every slice fresh and balanced, while the orange glaze adds the perfect finishing touch. If you're looking for a homemade orange cake that's simple to make and full of flavour, this recipe is one you'll come back to time and time again.
Orange Pound Cake with Orange Glaze
Orange Pound Cake with Orange Glaze Recipe
Ashley's Place
12 Slices
15 minutes
1 hours
English
Dessert
With citrus season here I have been using up all the oranges to make this delicious Orange Pound Cake. If you have made my lemon pound cake then you definitely need to try this version too.
Ingredients
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250g Plain Flour (all purpose)
250g Caster Sugar (superfine white sugar)
200g Room Temp Butter
3 Large Eggs
160ml Milk
½ Tsp Baking Soda
½ Tsp Salt (cooking salt if you can)
½ Tsp of Vanilla Essence
Zest of 1 large orange or 2 small (*See note 1)
4 Tbsp of Orange Juiced (approx. 1 large orange)
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130g Icing Sugar (confectioners sugar)
Zest of ½ Large Orange (or 1 small)
2 Tbsp Orange Juice
Directions
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Start by taking your butter and eggs out of the fridge and letting them come to room temperature. You want your butter to be room temp so it mixes properly.
Preheat your oven to 175°C (365°F) and prep your loaf tin with a little butter or cooking spray then baking paper
Once ready mix your butter, sugar and orange zest in a stand mixer (or with a handheld mixer) for a good 5-8 minutes on medium-high, scrapping down the bowl half way through. We want to cream (mix) this together really well so that it becomes light in colour and fluffy
Once mixed add your eggs 1 by 1 and mix together until just incorporated then add the next egg and mix until all eggs are added
Add in the dry ingredients and lemon juice and start to mix on a low speed while then slowly pouring in the milk. We add this after and slowly pour it in so it doesn’t splash everywhere
Mix on a medium speed for about 30 seconds then scrape down your bowl and mix again for about another 1 minute until your ingredients are mixed together and no flour etc remain.
Once mixed pour into your loaf tin and spread out evenly
Pop into the oven and bake away for about 1 hour or until baked through
Take it out of the oven and leave in the loaf tin for about 5-10 minutes then move to a cooling rack to completely cool. Don’t ice this until it is completely cool, otherwise your icing will melt off.
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Sift your icing into a bowl to get any lumps out
Zest your orange and add the zest into your icing mixture then add in the orange juice and mix well so all the ingredients are incorporated.
It will be runnier than a buttercream icing given it’s a glazeOnce your cake is completely cool, pour the glaze over the top and spread out with a knife and enjoy
Store your cake in an airtight container for up to about 5 days, you can keep it in the fridge for up to a week but it’s best eaten at room temp