The orange pound cake is a super soft and fragrant dessert, a delicious cake without butter, very simple and quick to prepare. In the countryside, our trees are producing a lot of oranges, and I couldn’t resist using some to make a simple yet delicious treat. I’ve made many orange cakes and this time, I decided to make a pound cake, rich in fresh fruit juice and decorated with slices of oranges, perfect for breakfast or a snack, very soft, it melts in your mouth!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: pan about 9×4 inches
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups all-purpose flour
- 2/3 cup orange juice
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 3 eggs
- 2 orange zest (grated)
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- to taste powdered sugar
Steps
The orange pound cake is very simple and quick to prepare, first (with an electric mixer) beat the eggs with the sugar and a pinch of salt until they become light and fluffy. Add the vegetable oil and mix.
Add the orange juice, baking powder, flour, vanilla, and mix well all the ingredients, then add the grated orange zest.
Transfer the mixture into a greased and floured pound cake pan (if you use a silicone pan, don’t add anything) and, if you want, add some thinly sliced orange halves on top just for decoration.
Bake the orange pound cake in a preheated oven at 350°F for about 40 minutes, do the toothpick test to check if it’s cooked.
Remove the orange pound cake from the pan and garnish with a light dusting of powdered sugar.
Tips:
The orange pound cake keeps at room temperature for 4/5 days. Instead of oil, you can also use melted butter if you prefer.
More orange dessert recipes HERE
