Orange Pound Cake – This is the cake I knew when I started learning how to bake. This recipe has been following me for years. It was passed down from my aunt to my father and myself. I usually baked in a larger pan, a loaf pan is usually not enough. I love how beautiful this cake turned out in a loaf pan. The smell of the cake and the orange fragrant filled my entire house. This cake is good for layered cake, wedding cake, birthday cake, and many occasions you can think of. I hope you’re inspired to make this cake. Enjoy!

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Ingredients:

Pan size: 17.5 x 7.5 x 7.5cm

115g [1 cup] unsalted butter, softened
80g [¼ cup + 2 tbsp] fine sugar
2 large eggs***
1 tsp vanilla extract
Pinch of salt
120g [1 cup] cake flour
½ tsp baking powder
20g [1½ tbsp] orange juice
1 orange zest

***EGG SUBSTITUTE:
• 120g [½ cup] plain yogurt
• Add another ½ tsp baking powder to the dry ingredients and sift together.

Ingredients:

1. Preheat oven at 165°C/330°F.
2. Grate the orange skin for the zest. You can go for more zest, but I like to keep it minimal, it can be a little bitter.
3. In a large bowl, add softened butter and sugar. Mix on high speed until creamy, fluffy and pale. Scrape the bowl occasionally for even mixing.
4. Add in the eggs, one at a time. Mix until well combined.
[EGG SUBSTITUTE: add in the yogurt instead, and another ½ tsp baking powder to the dry ingredients and sift together]

5. Add in vanilla extract and salt, mix until well combined.
6. Sift in the dry ingredients: cake flour, baking powder. Fold in until combined.
7. Add in the orange juice and zest. Fold in to combine. To ensure mixing, switch to the electric mixer and mix just for a few seconds.
8. Transfer the batter into a prepared 17.5x7.5x7.5cm pan.
9. Bake at preheated oven at 165°C/330°F for 35-40 minutes or until the skewer comes out clean.
10. Let the cake cool before slicing.


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