Orange Pound Cake
Description
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
- 180 g flour
- 150 g sugar
- 3 eggs
- 160 g melted butter
- 2 oranges
- 1 tsp baking powder
- 3 tbsp sugar
- 3 tbsp orange juice (from one of the two oranges)
- 3 tbsp water
For the cake
For the syrup
Instructions
- 1 Preheat the oven to 180°C (356°F).
- 2
Melt the butter and allow it to cool.- 3
Separate the egg yolks from the whites. Whisk the egg whites until they form stiff peaks.- 4
In a separate bowl, combine the egg yolks and sugar. Mix until pale and fluffy.- 5
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.- 6
Stir in the melted butter and mix until fully incorporated.- 7
Sift in the flour and baking powder, and mix until combined.- 8
Gently fold the egg whites into the batter, being careful not to deflate them.- 9
Pour the mixture into a buttered or lined cake tin.- 10
Bake for 45–50 minutes. Use a toothpick to check the centre; it should come out clean when the cake is fully baked.- 11
While the cake is baking, combine the sugar, orange juice, and water in a saucepan to make the syrup.- 12
Bring to a boil over medium heat, then simmer for 3–4 minutes, or until the sugar has completely dissolved.- 13
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 - 2
