Easy Orange Pound Cake
I received a copy of Breakfast: The Cookbook for my use and review. All opinions are my own.
Soft and velvety orange pound cake made with freshly squeeze orange juice and zest. Perfect for a morning snack or brunch dessert.
I was so excited to receive a copy of Breakfast: The Cookbook by Emily Elise Miller a couple of weeks ago! I had been searching for new breakfast ideas when Phaidon approached me to send me this cookbook to share with all of you. There’s almost 500 pages filled with so many delicious recipes from all over the world, I didn’t know where to start.
I’ve bookmarked about 20 recipes, but I decided to go with the Orange Pound Cake (page 394). I love citrus cakes and wanted to make something light, easy and simple, that felt almost summery in a way.
How to make an Easy Orange Pound Cake
Bolo de Laranja, as known in Brazil and Portugal, is an orange pound cake often kept on the counter at home for a quick morning snack.
Other recipes I’m excited to try include: delicious Huevos Rancheros, Dutch Baby, Street Toast from South Korea, and Montreal-Style Bagels. She even has a recipe for Venezuelan Arepas! I might have to give that one a shot and see how my recipes compares!
A quick tip on this recipe: use freshly squeezed orange juice and avoid as much as possible using store bought. It makes a huge difference! Although the recipe calls for 3 oranges, I actually only needed 2 – so make sure to measure the cups needed correctly. Other than that, the recipe is pretty straight-forward as super easy to make. Comes together in about 15 minutes and ready to serve in an hour.
Note: The recipe calls for a bundt pan, but I used 2 Nordic Ware Loaf Pan.
If you’d like to purchase the book click here. I highly recommend it! (this is not a sponsored post, nor do I get a commission. I actually really loved this cookbook!)
Note: I took the liberty of adding a simple powdered sugar icing for styling purposes. The original recipe doesn’t call for it, so feel free to do either one. I love the balance of citrus and sweet, so it works for me!
Looking for breakfast recipes? check these out!
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! x
Print
Orange Pound Cake
- Total Time: 1 hour
- Yield: 1 cake, 18-20 slices
Description
Soft and velvety orange pound cake made with freshly squeeze orange juice and zest. Perfect for a morning snack or brunch dessert.
Ingredients
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- Grated zest of 1 orange
- Juice of 3 oranges (about 1 1/4 cups)
- 3 eggs
- 4 tbsp vegetable oil
- 2 tsp baking powder
- 1/4 tsp fine sea salt
Instructions
- Preheat the oven to 350F. Grease a 10 x 2 1/2 inch bundt pan (or 2 loaf pans) with oil and dust with flour, tapping out the excess.
- In a large bowl, add the flour, sugar, baking powder, and salt.
- Whisk to combine and aerate, then make a well in the middle. Whisk together the orange zest, orange juice, eggs and oil in a medium bowl.
- Pour into the flour mixture, then whisk until no dry spots remain.
- Pour the batter into the prepared Bundt pan. Bake until risen and golden and a skewer inserted into the middle of the cake comes out clean, 40-45 minutes.
- Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack.
- You may need to use a palette knife to loosen the edges of the cake. Allow the cake to cool completely before slicing and serving.
Notes
* I added a simple icing made with 2 cups of powdered sugar, 1 tbsp oil, 3-4 tbsp boiling water (as needed). Whisk together until desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: breakfast, dessert
- Cuisine: Hispanic, Brazilian
This recipe has been shared with permission from Phaidon, it’s publisher.
I received a copy of Breakfast The Cookbook for my use and review. All opinions are my own.
