Orange pound cake

Preheat the oven to gas mark 4, 350°F/160°C fan (or 180°C conventional) and grease a loaf tin.

Whisk the eggs and caster sugar together in a large mixing bowl until pale and fluffy. Then sift in the all-purpose flour with the baking powder, and combine.

Melt the butter over a low heat, and then add to the eggs mix, with the orange juice and zest.

Transfer the batter to the loaf tin and bake for around 40 minutes, or until a skewer comes out clean when inserted into the cake. Remove from the oven and let cool for 10 minutes. After 10 minutes, transfer to a wire rack and leave to cool entirely before serving.

Tips & tricks

A pound cake is a relatively simple recipe so it’s essential not to rush each of the steps. Make sure you cream the butter and sugar sufficiently, you’re looking for that light and fluffy texture to get the most out of your bake.

For the oranges, most chefs will use mandarin oranges, but you can use any variety you like. For a seasonal bake, you could try making a blood orange pound cake, which will add a vibrance of color to your cake. Use only the orange part of the zest and none of the white as this will add an unwanted bitterness to your final cake. You could use shop-bought juice but you won’t get the same freshness and as you’ll need the zest for the batter we prefer to use freshly squeezed juice straight from the source. If you purchased a bunch of oranges, and need more recipe inspiration, try cooking everything from candied oranges to orange granita to get creative in the kitchen.

Pound cakes can sometimes turn out to be dry when too much flour is added or they’re baked for too long. For this reason, it’s important to use enough butter for the recipe, and some chefs will even use buttermilk for guaranteed moisture. You can pour an orange glaze over the pound cake to help prevent any dryness in the final cake. Once the cake is fully cooled simply combine 4 oz icing sugar with 0.5 oz orange juice and 1 oz of milk and then drizzle over your cake. A slice or two of orange twists creates a beautiful visual presentation. For more cake-based recipe inspiration, find all you need in our guide to easy cakes.

How to serve it

Orange pound cake is delicious on its own with a pretty, sweet glaze on top and a couple of orange slices twisted for the garnish and presentation. Enjoy alongside a cup of coffee with friends.

Storage

An orange pound cake can be stored at room temperature for up to three days. Ensure it’s either in a cake tin or wrapped with cling film to help preserve the freshness. You can also freeze a pound cake for up to three months. It’ll need to thaw at room temperature when you’re ready to eat it. If you want to freeze the cake then it’s best to avoid adding the glaze, and instead pouring this over the cake after defrosting.