This Orange Pound Cake , baked in Air Fryer, is a fragrant dessert with a citrusy and unmistakable flavor, perfect for a snack or as a dessert at the end of a meal. The Pound Cake is made even more delicious by the orange syrup glaze, made of juice, zest, water, and sugar, prepared easily in just a few minutes and added once cooled, creating a caramelized surface and a pleasantly moist and soft interior, releasing its aroma and intense flavor.
This recipe is nothing more than the Lemon Pound Cake recipe, except that in this case we will use the juice and zest of oranges, so buy medium-sized blonde oranges with edible and organic peel. Other ingredients you will need to prepare this pound cake are: all-purpose flour or type 0 flour, eggs, seed oil, milk, sugar, and dark chocolate chips to make it even more delicious.
And if you don’t have the Air Fryer, you can bake the Orange Pound Cake in the oven. You will find the instructions at the end of the recipe in the tips and variations section.
Try it because it’s really amazing… it has become one of the favorite desserts of those who have tasted it! Let me know what you think😊 and let’s prepare it together.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: for a 10 x 4 inches loaf pan
- Cooking methods: Air Frying, Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for a 10 x 4 inches loaf pan
- 2 cups all-purpose flour (or type 0 flour)
- 1/2 cup sugar
- 2 eggs (medium)
- 1/3 cup sunflower seed oil (or corn oil or 1/2 cup melted butter)
- 2/3 cup milk
- 1 packet baking powder
- 1/2 cup dark chocolate chips
- 1 blonde orange (zest and juice)
- 1/2 cup sugar
- 1 oz water
- 1 blonde orange (juice and zest)
Tools
Suggested tools
For the pound cake
- 1 Air Fryer
- 1 Loaf pan 9 x 4 inches
- 1 Electric whisk
- 1 Citrus juicer
- 1 Lemon grater
- 1 Spatula
- 1 Strainer
- 1 Citrus juicer
- 1 Lemon grater
- 1 Small saucepan
- 1 Hand whisk
- 1 Strainer
Steps
Follow the steps of the Lemon Pound Cake by clicking here and return to this page after incorporating the flour, baking powder, and milk
Add the grated orange zest to the batter and mix gently
Also add the filtered orange juice and combine with a spatula
Pour the chocolate chips into the mixture and mix again
Butter and flour the loaf pan and pour in the batter
Level it
Preheat the fryer for 2/3 minutes, place the pan on the rack and start the baking program at 320°F for 35 minutes. Always do the toothpick test at multiple points, especially in the center; if it comes out dry, the pound cake is ready, otherwise continue for 5 more minutes.
After baking, leave the door or drawer of the fryer slightly open for 10 minutes to avoid a sudden temperature drop and consequently the collapse of the batter, which would lose volume and texture
Now you can take it out of the fryer and let it cool completely before removing it from the pan
Pour the filtered orange juice and grated zest into a small saucepan, mix with a hand whisk
Add the water and sugar and mix again
Move to the stove and bring to a boil, stirring constantly with the whisk. Turn off the heat and let the obtained syrup cool
Now that your pound cake has cooled, you can garnish it with the syrup. Place it inside a baking dish and make holes with the help of a skewer stick. The more you make, the more syrup it will absorb
Pour the syrup slowly, trying to let it soak into the holes as much as possible
With the help of a spoon, recover what has dripped into the dish and pour it over the pound cake
Let it rest for an hour before serving so that the batter absorbs the syrup
Your lemon pound cake is ready😍! Slice it and serve😋
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Baking the orange pound cake in the oven
The orange pound cake can be baked in a preheated oven at 350°F for about 45 minutes, always do the toothpick test and adjust with your oven. At the end of cooking, leave the pound cake inside with the door slightly open for 10 minutes
Variations and Tips for preparing the orange pound cake
If you have a smaller loaf pan, leave about a finger’s width from the edge and use the excess batter to make muffins. If you don’t have a loaf pan, you can make only muffins.
You can replace the seed oil with 1/2 cup of melted butter after cooling it
You can make the pound cake lactose-free by replacing the milk with lactose-free milk.
If you don’t want to prepare the orange syrup (although I recommend it, it takes just a few minutes and is very easy), you can simply dust the pound cake with powdered sugar.
The orange pound cake keeps for several days covered with a cake dome or plastic wrap
