This orange pound cake is tender, buttery, and bursting with bright citrus flavor, with a soft crumb that stays moist for days. It is an easy loaf cake for afternoon tea, dessert, or a sweet breakfast treat, and it sits happily beside other bakes such as our poppy seed cottage cheese pie and cheesy dill crepes with cottage cheese and garlic.
Ingredients
- 3 eggs
- 200 g (1 cup) sugar
- 100 g (7 tbsp) butter, melted
- 200 ml (3/4 cup + 1 tbsp) milk, room temperature
- 300 g (2 1/2 cups) flour
- 5 g (1 tsp) baking powder
- Orange zest (optional)
- Dried fruit, nuts or candied peel to taste
Instructions
- Beat the eggs well with the sugar; add the melted butter and room-temperature milk; mix.
- Sift in the flour with the baking powder; add the orange zest. Mix well.
- Line a 10×20 cm loaf pan with parchment; spread the batter. Bake at 180°C (350°F) for 50-60 minutes; test with a skewer.
Tips
- Use room-temperature milk and eggs so the batter mixes smoothly and rises evenly.
- Do not open the oven during the first 30 minutes, and test with a skewer before removing the cake.
- For more citrus baking ideas, explore the recipes at Allrecipes and baking guidance at Serious Eats.
Nutrition per 100 g: 151 kcal, protein 9.5 g, fat 2.8 g, carbs 21.8 g.