Growing up, my grandma rarely served heavy sugary sweets for dessert. If there was anything after a meal, the treat consisted of seasonal fresh fruit with angel food cake or pound cake. Deliciously simple. I remember her pound cake as this very dense but moist dessert that filled the room with the sweetest scent. I don’t recall her adding fruit juice into the batter, but in the spirit of paying a bit of homage to my grandma, I’m layering in a little citrus fruit into this nostalgic cake.

Orange Pound Cake

Ingredients:

3 large eggs
3/4 cup granulated sugar
2/3 cup melted butter, cooled
1/4 cup orange juice (~juice of 1 large orange) + zest
1 1/3 cup flour
1 teaspoon baking powder
pinch of salt

Ingredients:

1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, orange juice, orange zest and butter together. No need to use a mixer. Whisking by hand works well.
3. Stir together flour, baking powder and salt.
4. Add dry to wet ingredients. Stir until just combined.
5. Pour batter into lined loaf pan. Bake for about 45 minutes.
6. Optional: Once out of the oven, and the pound cake is still warm, pour another 1/4 of orange juice over the cake to absorb.

If you would like to add a glaze to the top of the pound cake (yes, please!), I used 1 cup of powdered sugar with a few tablespoons of orange juice and then poured the orange glaze over the pound cake. The goal to the shine and set is to pour the glaze over the pound cake when the cake is completely cooled. But I realize the amount of restraint necessary to wait until something cools, therefore if you can’t wait, go for it and let the glaze ooze into all cracks. No matter the way in which you glaze, this cake does not disappoint!

Favorite Loaf Pans for Baking

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