Orange pound cake

By Hope Malau
13 October 2015

The zesty taste of citrus gives the good old pound cake extra oomph.

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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