The soft orange pound cake is a simple recipe to prepare. Try it because it is really very soft and delicious. It takes just a few minutes to make and is perfect for dunking in milk at breakfast.
If you love these types of spongy and tasty cakes, here are some more ideas, go check them out!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for the orange pound cake
- 2 1/2 cups type 1 flour
- 7/8 cup milk
- 1 cup sugar
- 1/2 cup sunflower seed oil
- 1/3 cup orange juice
- 1 orange (grated zest)
- 2 eggs
- 1 packet baking powder
Tools
- 1 Kitchen Robot Bimby TM31 – TM5 -TM6
- 1 Grater
- 1 Citrus Juicer
- 1 Bowl
- 1 Mixer
- 1 Pound Cake Mold internal size 10×4.3 h 2
- Parchment paper
Preparation of the orange pound cake
I recommend using organic or untreated oranges. Wash them and dry them well.
WITH BIMBY: Put the sugar and orange zest in the bowl, grind at speed 10 for 10 seconds. Then add all the other ingredients and mix at speed 4 for 15 seconds.
WITHOUT BIMBY: Put the sugar, grated orange zest, seed oil, orange juice, eggs, and milk in a bowl, and mix well with an electric mixer or whisk. Finally, add the flour and baking powder, and blend everything without forming lumps.
BAKING: Once the batter is ready, pour it into a loaf pan greased with oil or lined with parchment paper. Bake it in a preheated static oven at 338°F for about 50 minutes. Do the toothpick test to check if it’s done.
Once ready, let it cool completely in the mold, and only when it’s fully cool can you remove it and place it on a serving plate. If desired, you can also sprinkle it with powdered sugar.
Notes
We can also use double zero flour (flour00)
Instead of milk, lactose-free milk or plant-based milk can be used.
It keeps for 3 – 4 days under a glass dome
You can follow me on FACEBOOK by clicking HERE and leaving a LIKE on the page
