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Soft and velvety orange pound cake made with freshly squeeze orange juice and zest. Perfect for a morning snack or brunch dessert.

Orange Pound Cake

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 cake, 18-20 slices 1x
  • Category: breakfast, dessert
  • Cuisine: Hispanic, Brazilian

Description

Soft and velvety orange pound cake made with freshly squeeze orange juice and zest. Perfect for a morning snack or brunch dessert.


Ingredients

Scale
  • 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

  1. 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.
  2. In a large bowl, add the flour, sugar, baking powder, and salt.
  3. 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.
  4. Pour into the flour mixture, then whisk until no dry spots remain.
  5. 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.
  6. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack.
  7. 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.