Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary dessert experience! This Buttery Orange Pound Cake isn't just another cake - it's a slice of citrusy heaven that promises to elevate your baking skills and impress even the most discerning dessert lovers. With its luxurious texture, vibrant orange essence, and melt-in-your-mouth buttery richness, this recipe is about to become your new go-to crowd-pleaser that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup orange juice
- 1 tbsp orange zest
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry flour mixture to the wet ingredients, alternating with orange juice. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the fresh orange zest, stirring gently to distribute evenly throughout the batter. The zest will provide intense citrus aroma and flavor.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 60-65 minutes. To test doneness, insert a thin skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with an orange glaze for extra sweetness and presentation.
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure smooth mixing and consistent texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use fresh orange zest for the most intense citrus flavor - avoid dried or pre-packaged zest.
- Make sure to thoroughly grease and flour your pan to prevent sticking.
- Check the cake's doneness with a toothpick test, but remove it slightly before it looks completely done to maintain moisture.
- Let the cake cool completely before slicing to help it set and maintain its structure.
- For an extra flavor boost, consider adding a simple orange glaze or dusting with powdered sugar just before serving.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
