Orange Pound Cake
I had a few leftover oranges from a previous recipe, not quite enough for a glass of juice, but just right for baking this wonderfully moist and tangy orange pound cake. No fancy glaze needed here; a simple syrup does the trick, adding all the moisture and flavour you could want. Perfectly paired with a cosy cup of tea or coffee, this cake is a delightful treat!
Ingredients
For the cake
For the syrup
Instructions
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Preheat the oven to 180°C (356°F).
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Melt the butter and allow it to cool.
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Separate the egg yolks from the whites. Whisk the egg whites until they form stiff peaks.
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In a separate bowl, combine the egg yolks and sugar. Mix until pale and fluffy.
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Add the zest of two oranges and the juice of one orange to the mixture. Set aside the juice of the second orange for the syrup.
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Stir in the melted butter and mix until fully incorporated.
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Sift in the flour and baking powder, and mix until combined.
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Gently fold the egg whites into the batter, being careful not to deflate them.
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Pour the mixture into a buttered or lined cake tin.
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Bake for 45–50 minutes. Use a toothpick to check the centre; it should come out clean when the cake is fully baked.
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While the cake is baking, combine the sugar, orange juice, and water in a saucepan to make the syrup.
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Bring to a boil over medium heat, then simmer for 3–4 minutes, or until the sugar has completely dissolved.
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Remove the cake from the oven and, while it’s still warm, brush the syrup evenly over the surface. This step ensures extra moisture and a delightful orange flavour.
Orange pound cake
