Get ready to revolutionize your baking game with the most incredible pound cake you've ever tasted! This isn't just another ordinary cake - this is a magical fusion of classic pound cake and the bright, zesty flavors of orange soda that will transport your senses to a world of pure deliciousness. Imagine a moist, tender cake that combines the rich butteriness of a traditional pound cake with the vibrant, tangy essence of fresh oranges - it's like a party in your mouth that you won't want to miss!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup orange soda
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Generously grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated 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 stable batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine the fresh orange juice, orange soda, and orange zest in a small measuring cup, creating a vibrant citrus liquid mixture.
- Gradually add the dry flour mixture to the butter mixture, alternating with the orange liquid. Begin and end with the flour mixture, mixing on low speed just until ingredients are combined. Avoid overmixing to prevent a tough cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes. To test doneness, insert a wooden toothpick into the center of the cake - it should come out clean or 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 flavor and presentation.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more uniform batter and ensures even mixing.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Zest is Best: Use fresh orange zest for the most intense citrus flavor. Avoid the white pith, which can add bitterness.
- Pan Preparation is Key: Thoroughly grease and flour your pan to prevent sticking. Consider using parchment paper for easy removal.
- Check for Doneness Carefully: Every oven is different, so start checking the cake around 55 minutes. A clean toothpick is your best indicator of a perfectly baked cake.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before removing to help it set and prevent breaking.
- Flavor Boost: For an extra punch of orange flavor, you can brush the warm cake with a mixture of orange juice and sugar while it's still hot.
- Storage Tip: This cake stays moist for days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 329kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
