Old Fashioned Orange Pound Cake

This Old Fashioned Orange Pound Cake is a delightful blend of citrusy sweetness and classic cake textures. Infused with orange juice and lemon zest, this cake offers a vibrant flavor that's perfectly balanced with a splash of vanilla extract. The cake's golden crust and soft, moist interior make it a delicious treat for any occasion. Dust it lightly with powdered sugar for a simple yet elegant finish that enhances its homemade charm. Perfect for afternoon tea, a special dessert, or a comforting snack, this pound cake is sure to brighten your day and satisfy your sweet tooth.

How to Prepare Old Fashioned Orange Pound Cake

Ingredients:

• Baking Powder: A leavening agent that helps baked goods rise. It reacts with moisture and heat to produce carbon dioxide gas, which causes doughs and batters to expand.
• Sugar: A sweetener derived from sugar cane or sugar beets, used in baking to add sweetness and texture, and to help with browning.
• All-Purpose Flour: A type of wheat flour commonly used in baking. It has a moderate protein content, making it versatile enough for everything from breads to cakes.
• Sunflower or Canola Oil: These are light, neutral oils used in baking to add moisture and create a tender texture in cakes. Both are preferred for their mild flavor that doesn't overpower other ingredients.
• Orange Juice (store bought): Commercially prepared orange juice that adds moisture and tangy citrus flavor to baked goods. It can vary in sweetness and acidity, depending on the brand.
• Eggs: A staple in baking, eggs are used to bind ingredients together, add moisture, and help in leavening and adding structure to cakes.
• Zest and Juice of 1 Lemon: The zest provides a concentrated lemon flavor, while the juice adds acidity and brightness. Both enhance the overall flavor profile of a dish.
• Vanilla Extract: A baking essential made by infusing vanilla beans in alcohol, it adds a warm, floral aroma and flavor to sweet dishes.
• Powdered Sugar (for dusting): Also known as confectioners' sugar, it's finely ground sugar mixed with a little cornstarch to prevent caking. Used for dusting on finished desserts for a sweet, decorative finish.

Instructions:

1. Preheat Oven: Set your oven to 180°C (356°F).
2. Prepare Cake Pan: Lightly grease a cake mold with cooking spray.
3. Separate Eggs: Divide the egg yolks and whites between two mixing bowls.
4. Whip Egg Whites: Using an electric mixer, beat the egg whites until they form stiff peaks.
5. Mix Yolks and Sugar: In the other bowl, combine the egg yolks and sugar. Beat with the mixer until the mixture is fluffy.
6. Add Wet Ingredients and Dry Ingredients: To the yolk mixture, add the oil, orange juice, lemon zest and juice, and vanilla extract. Sprinkle in the baking powder, then gradually fold in the flour using a spatula, mixing until just combined.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter, taking care not to deflate them.
8. Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 60 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.

Serving and Pairing Suggestions:

The Old Fashioned Orange Pound Cake is delightful on its own, but here are a few ideas to dress it up for any occasion:

• Serve with Fresh Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream on the side can transform this cake into a decadent dessert.
• Citrus Glaze: Enhance the orange flavor with a simple glaze made from orange juice and powdered sugar drizzled over the top of the cake.
• Pair with Coffee or Tea: This cake pairs beautifully with a hot cup of coffee or a soothing tea, making it perfect for breakfast, brunch, or an afternoon treat.
• Fruit Compote: Top slices with a berry or mixed fruit compote for a fresh, sweet addition that complements the citrus notes.

Dietary Information:

• Vegetarian Friendly: This cake is suitable for vegetarians but does contain eggs and dairy.
• Gluten Modifications: For those looking to adapt the recipe for dietary needs, gluten-free flour can be substituted for all-purpose flour.

Make-Ahead Tips:

• Baking in Advance: This cake tastes even better the next day as the flavors have more time to meld together. You can bake it a day in advance, let it cool completely, and cover it tightly with plastic wrap to keep it moist.
• Freezing: Fully cooled cake can be wrapped in plastic wrap and then aluminum foil and frozen for up to 3 months. Thaw overnight at room temperature before serving.
• Storing: Keep the cake covered in an airtight container at room temperature for up to three days or refrigerated for up to a week.