Orange Pound Cake

This orange pound cake is a modern twist on a traditional recipe, resulting in a bright, zesty citrus flavour with a softer and lighter texture that still maintains the distinct dense, tight crumb of a classic pound cake. This recipe is super easy for bakers of all levels and is also dairy free! This is the perfect cake served alongside tea or coffee for a morning or afternoon treat.

Course Morning Tea

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 364kcal

Author Sally

Ingredients

For the orange pound cake:

½ cups dairy-free butter (125gms)
1 cup sugar
2 eggs room temperature
1 ½ teaspoons vanilla
2 tablespoons fresh orange juice
zest from 2 oranges
1 ½ cups plain flour
1 teaspoons baking powder
pinch salt
½ cup dairy-free milk

For the orange glaze:

2 tablespoons fresh orange juice
1 cup icing sugar

Instructions

Preheat oven to 180°C and grease a 8 x 4 inch loaf pan with oil spray and baking paper.
Juice an orange so that you have about ¼ cup of fresh juice and set aside. This is for both the cake and the glaze.
In a large bowl, add dairy-free butter and sugar and cream together using a handheld electric beater. Add in eggs and vanilla and beat until light and creamy. Add 2 tablespoons of orange juice and the orange zest and mix until just combined in the batter.
Sift directly into the bowl, plain flour, baking powder and salt and slowly start to beat it in to the batter. Add in milk bit by bit as you are combining the dry ingredients until all milk is used and batter is light and creamy.
Pour into your prepared loaf pan and bake in the preheated oven for 35-45 minutes, or until the top is golden and springs back when lightly touched. It is perfectly normal for the top to have a beautiful crack down the middle when the cake is done. Allow to cool in the pan for at least 10-15 minutes before turning onto a wire rack to cool completely.
Make the orange glaze: Sift icing sugar into a bowl and add 2 tablespoons of orange juice and whisk to combine ensuring there are no lumps of sugar. Once cake is completely cool, place a piece of baking paper under the wire rack to catch the excess glaze and drizzle it over the top of the cake until the top is fully covered. Top with a sprinkle of more orange zest if desired. Let icing set and then slice and enjoy!

Notes

The cake is best enjoyed at room temperature but can be stored in the fridge for a 3-4 days in an airtight container.

I used oat milk in this cake which worked perfectly but I have also used both soy milk and almond milk with great results.

Nutrition