The Orange and Cream Pound Cake is a very soft and delicate dessert, perfect for breakfast. I made it with the leftover orange pulp after making a juice. If you don’t have a juicer, blend the oranges and then strain them. What remains can be used to make the pound cake. The orange pulp will add flavor and aroma to the pound cakes.
Discover other recipes made with a juicer:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6 eggs
- 3/4 cup sugar
- 1 cup heavy cream (or plant-based)
- 1 cup orange (pulp only)
- 1/2 vanilla bean
- 2 cups all-purpose flour
- 1/2 tbsp baking powder
Tools
- 1 Juicer
- 1 Bowl
- 1 Mixer
- 1 Mini Pound Cake Molds
Steps
Crack the eggs into a bowl and beat the eggs with the sugar and aromas.
Sift the flour with the baking powder.
Blend the orange pulp and cream, a step to be done only for those who have the juicer. Without a juicer, blend the peeled oranges and then strain them. Add it to the egg mixture alternating with the sifted flour. Mix with an electric mixer at low speed.
Pour into the pound cake molds.
Bake at 350°F for 30 minutes.
Remove from the oven and let cool. Garnish with powdered sugar.
Tips
Without a juicer, blend the peeled oranges and then strain them.
It keeps for 3-4 days in a dessert container.
Orange Recipes
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