Orange Pound Cake / 香橙磅蛋糕 / オレンジパウンドケーキ

This is my favorite cake of all time, buttery, moist, and fluffy. I like it without frosting but you may add frosting if you like. It is perfect for tea time or as a simple cake to share with your friends and family at the gathering. If you like oranges and butter cake, you should try this one. 

Orange Pound Cake
香橙磅蛋糕 / オレンジパウンドケーキ

Ingredients (18x8x6cm loaf pan):
100 g unsalted butter, room temperature
70 g granulated sugar
100 g whole eggs, room temperature
20 g almond powder
80 g cake flour (low protein flour)
2 g baking powder
1 tbsp orange juice
2 tbsp candied orange peel (chopped)

  1. Preheat oven to 180°C. Grease and flour the loaf pan, or line with baking paper.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add in the eggs in batches, whisk together until well combined.
  4. Sift together the almond powder, flour and baking powder, then fold into the creamed butter.
  5. Fold in the orange juice and candied orange peel. 
  6. Pour the batter into the greased loaf pan, flatten and smooth the surface with a spatula.
  7. Turn the oven temperature down to 170°C. Bake for 40 minutes, or until a toothpick inserted into center of cake comes out clean.**
  8. Remove from the oven, cool completely on a wire rack.
**For a beautiful crack at the center of the cake, make a 2-3mm deep cut on the surface after 10 minutes of baking.

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