ORANGE POUND CAKE – PERFECT CAKE FOR EVERYTHING

Our lovely neighbours birthday is today, she is 82 years young and in this current situation her family isn’t able to come and celebrate with her.  So this morning we decorated her pergola with balloons and a happy birthday banner ready for her when she woke up.

I asked her the other day what her favourite cake flavour was and she told me it was anything orange.  I have this fabulous pound cake recipe that I make regularly for lunch boxes and it can take on any flavour you love the most.  It’s also one of the easiest cakes to make.

YOU WILL NEED

250g unsalted butter, at room temperature
1 1/4 cups caster sugar
4 large eggs, at room temperature ( I use 700g eggs)
1 teaspoon of vanilla paste or essence
zest of one large orange
2 cups of plain flour
1 teaspoon of salt
1 teaspoon of baking powder

Preheat your oven to 170 degrees

1. Grease a loaf pan and line with baking paper.  I have used a mini loaf tin for these cakes but if you only have a loaf tin use that.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy.  Add in the zest and vanilla and beat in well.  Add in one egg at a time, scraping down the bowl after each addition.
3.  Add in the dry ingredients slowly so that your kitchen floor isn’t covered in flour.  Mix together with the mixer on low ensuring that all the flour is combined into the egg, sugar and butter mix.
4.  Pour into the prepared cake tin/s, smooth the top of the cake/s and bake for 20 mins for the little cakes and 40-45 minutes for the loaf cake.  To test if the cake is ready insert a tooth pick into the centre of the cake once it is removed make sure there is no wet batter on the toothpick.  Cool in the tins for 15 minutes then ice with your favourite buttercream or just by itself.

Variations

  • Lemon zest
  • tangelo zest
  • Grapefruit zest
  • lime zest
  • raspberry
  • blueberry
  • chocolate chip

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