orange pound cake recipe
Table of Contentsā¼
- The Best orange pound cake recipe
- Classic Orange Pound Cake with Tomato-Garlic Sauce
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Classic Orange Pound Cake with Tomato-Garlic Sauce Works
- ā Frequently Asked Questions About Orange Pound Cake with Tomato-Garlic Sauce
The Best orange pound cake recipe
This is one of my favorite cake recipes, a simple yet satisfying treat thatās always a hit with my kids. Thereās something comforting about the bright, moist texture of an orange pound cakeābright enough to feel fresh but rich enough to taste like a little indulgence. I love how it doesnāt require fancy tools or a lot of effort, yet it still feels special enough for big gatherings or just a quiet afternoon with a cup of coffee. My family adores it too, especially when we serve it with vanilla ice cream or a dusting of powdered sugar. Itās versatile, too, whether you want it plain, with a glaze, or even as part of a layered cake for birthdays or holidays.
The orange flavor is bright and zesty, not overly sweet, so it balances well with other flavors. Itās also a great way to use up extra orangesāpeel them, zest the rind, and incorporate it into the batter without much extra work. Plus, itās not overly dense like some cakes can be; it stays tender and holds up well when sliced. My kids love cutting into it, and itās easy to customize for different tastesāsome like it sweeter, others prefer a lighter texture. Itās a recipe thatās easy to make ahead, too, so itās perfect for last-minute plans or when you need something ready before guests arrive. And honestly, thereās something about a good orange cake that just feels nostalgic, like a warm hug in a slice.
Classic Orange Pound Cake with Tomato-Garlic Sauce
4.5 from 1794 votes
A moist, fragrant pound cake infused with bright orange zest and a rich tomato-garlic glaze. Perfect for breakfast or dessert.
Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 8Cuisine: InternationalCalories: 380
š„Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp orange zest (from 1 large orange)
- 1 tbsp vanilla extract
For the Sauce
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp orange juice
- 1 tsp honey
- 1 tbsp butter, melted
šØāš³Directions
-
1
Preheat oven to 350Ā°F. Grease a pound cake pan generously with butter and dust with flour. Set aside. -
2
In a large bowl, whisk flour, salt, and baking powder. Add sugar and mix until combined. -
3
Make a well in the center and pour in eggs one at a time, whisking after each addition. Stir in milk, orange zest, and vanilla until smooth. -
4
Pour batter into the prepared pan and smooth the top with a spatula. Bake for 40ā45 minutes, or until a toothpick inserted near the center comes out clean. -
5
While the cake bakes, prepare the sauce: Heat tomato sauce in a small saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in orange juice, honey, and melted butter. Simmer for 3ā4 minutes until slightly thickened. -
6
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, drizzle the warm sauce evenly over the top.
š§Equipment
- Mixing bowls
- Whisk
- Pound cake pan (9x5x3 inches)
- Oven
šNutrition Facts (per serving)
š„Calories: 380 kcalš§Total Fat: 14gšSaturated Fat: 5gā¤ļøCholesterol: 180mgš§Sodium: 550mgš¾Total Carbs: 50gš„¦Dietary Fiber: 2gš¬Sugars: 45gš„©Protein: 12g
šNotes
- For extra moisture, brush the cake with a little milk before adding the sauce.
- If you prefer a sweeter sauce, increase honey to 1.5 tbsp.
- Store in an airtight container at room temperature for up to 3 days.
Watch Video Of How Classic Orange Pound Cake with Tomato-Garlic Sauce Works
This orange pound cake is a simple yet reliable choice for any gathering because itās naturally sweet without needing extra frosting, and the bright citrus flavor pairs well with tea or coffee. Itās easy to make ahead, so you can prep it the day before and still impress guests with fresh, moist cake ready to serve. Plus, itās forgivingāflavors shine through even if you donāt measure perfectly, making it a crowd-pleaser for birthdays, holidays, or just a cozy Sunday spread.
ā Frequently Asked Questions About Orange Pound Cake with Tomato-Garlic Sauce
1. What is the best way to store leftover pound cake?
Store sliced pound cake in an airtight container at room temperature for up to three days. For longer storage, freeze individual slicesājust thaw in the fridge overnight or at room temperature for about 1 hour before serving.
2. Can I substitute butter for another fat, like coconut oil?
Butter is traditional for pound cake, but you can use neutral oils like vegetable or canola oil. However, the texture will be slightly differentāoils create a denser, less flaky crumb. Stick to butter for the classic result.
3. Why does my pound cake taste dry?
Dryness often happens if the batter is overmixed after creaming butter and sugar, or if the oven isnāt preheated properly. Make sure to fold in eggs gently and avoid overbakingācheck at 15 minutes and slide a knife in gently.
4. How do I make this cake moist without adding extra liquid?
The secret lies in the butter and eggs. Use cold butter (not softened) for creaming, and fold in eggs one at a time until just combined. Also, avoid overmixingāstop when the batter looks just like a thick pancake batter.
Butter is traditional for pound cake, but you can use neutral oils like vegetable or canola oil. However, the texture will be slightly differentāoils create a denser, less flaky crumb. Stick to butter for the classic result.
3. Why does my pound cake taste dry?
Dryness often happens if the batter is overmixed after creaming butter and sugar, or if the oven isnāt preheated properly. Make sure to fold in eggs gently and avoid overbakingācheck at 15 minutes and slide a knife in gently.
4. How do I make this cake moist without adding extra liquid?
The secret lies in the butter and eggs. Use cold butter (not softened) for creaming, and fold in eggs one at a time until just combined. Also, avoid overmixingāstop when the batter looks just like a thick pancake batter.
The secret lies in the butter and eggs. Use cold butter (not softened) for creaming, and fold in eggs one at a time until just combined. Also, avoid overmixingāstop when the batter looks just like a thick pancake batter.
