Moist Orange Pound Cake
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Prep time: 15 minutes
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Bake time: 70 minutes
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Oven Temp: 350°F (approx. 175°C)
Ingredients
The Dry Base:
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2½ cups (300g) All-purpose flour
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¾ teaspoon Baking powder
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¼ teaspoon Salt
The Wet Mixture:
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1 cup (200g) Granulated sugar
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2 tablespoons Orange zest (from about 3 oranges)
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¾ cup (180 ml) Fresh orange juice
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240 ml Vegetable oil
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3 large Eggs
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1 tablespoon Vanilla extract
For the Glaze:
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1 cup (120g) Powdered sugar
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Zest of ½ orange
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2 tablespoons Orange juice
Instructions
1. Preparation
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Preheat your oven to 350°F.
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Grease your baking pan with butter or baking spray, then lightly dust it with flour.
2. Sift Dry Ingredients
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In a large bowl, sift the flour, baking powder, and salt.
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Whisk briefly to ensure everything is evenly combined.
3. Infuse the Sugar
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In a separate bowl, add the sugar and the orange zest.
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Using clean hands, “smoosh” the zest and sugar together until the texture resembles wet sand. This releases the essential oils from the zest for maximum flavor.
4. Combine Wet Ingredients
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To the orange-sugar mixture, add the orange juice, vanilla extract, vegetable oil, and eggs.
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Whisk until the mixture is nice and smooth.
5. Final Batter
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Pour the wet ingredients into the dry ingredients bowl.
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Mix gently and fold until just combined. Do not overmix, as this can make the cake tough.
6. Bake
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Pour the batter into your prepared pan.
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Bake for 70 minutes, or until a toothpick inserted into the center comes out clean.
7. Glaze and Serve
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Let the cake rest on a wire rack.
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While cooling, whisk together the powdered sugar, orange zest, and orange juice to create the glaze.
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Drizzle the glaze over the cake once it has cooled slightly.