Orange pound cake

By Hope Malau
14 October 2015

Serves 6

Preparation: 10 min

Cooking: 40 min

750 ml (3 c) flour

7 ml (1½ t) baking powder

1 ml (¼ t) salt

180 g butter

500 ml (2 c) castor sugar

3 extra large eggs

5 ml (1 tsp) vanilla essence

125 ml (½ c) orange juice

1 orange zest

125 ml (½ c) milk

250 ml (1 c) icing sugar

Preheat oven to 180 °C. Grease two 19-cm cake tins.

1. In a large bowl whisk flour, baking powder and salt. In another bowl beat butter and castor sugar until light and fluffy then add the eggs, vanilla essence, half the orange juice, orange zest and milk then beat until combined.

2. Slowly fold in the flour mixture to the wet ingredients until well incorporated.

3. Pour the batter into the cake tins and bake for 40 minutes or until an inserted toothpick comes out clean. Set aside until cool.

4. Whisk the remaining orange juice and icing sugar together until smooth. Drizzle between and over the cooled cakes. Decorate with orange slices.

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