Orange Pound Cake

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Orange Pound Cake

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Published prior to 2008

This golden cake is dense, moist, and perfect for grilling. Are you a Creamsicle fan, or an aficionado of the vanilla ice cream/orange sherbet combo? Top a warm slice of this cake with vanilla ice cream and be transported directly to heaven!

Although the topping is optional, we recommend it highly. Tart and sour flavor, combined with sugar, makes a delightful tart-sweet sugar that, when rubbed onto the crust of the finished cake, really punches up the flavor of the orange.

Cake
2 cups + 2 tablespoons (14 7/8 ounces) granulated sugar
1 cup (2 sticks, 8 ounces) unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon orange oil or Fiori di Sicilia flavor
grated rind of one orange (optional)
5 large eggs
1/2 cup (4 3/4 ounces) frozen orange juice concentrate, thawed or softened
2 tablespoons (1 ounce) freshly squeezed lemon juice
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour

Topping (optional)
1/4 cup (1 3/4 ounces) sugar (super-fine castor, such as Baker’s Special,  preferred)
1/2 teaspoon sour salt (citric acid)

Preheat the oven to 325°F. Lightly grease a 9" x 5" x 2 ½" loaf pan, or a 12" x 4" x 2 ½" tea loaf pan.

In a large bowl, beat together the sugar, butter, salt, baking soda, baking powder, vanilla, orange oil or flavor, and grated rind. Beat until the mixture is thoroughly combined, then add the eggs one at a time, beating well after each addition. The batter will be very light and creamy. Stir together the orange juice concentrate and lemon juice. Add about 1/3 of the flour to the batter, stirring to combine. Stir in about half the orange juice mixture, then another third of the flour, the remaining orange juice, and the remaining flour. Spoon the batter into the prepared pan; it’ll be quite full.

NOTE: This cake will rise just above the rim of the pan, look like it’s going to overflow, and then will settle back. But that’s why it’s important for you to use a full-size 9" x 5" x 2 ½" pan, or tea loaf pan; anything smaller, the cake will in fact overflow. Just in case, set it on a baking sheet lined with parchment, to catch any potential spills.

Bake the 9" x 5" loaf cake for 1 hour; tent it lightly with aluminum foil, and bake for an additional 45 minutes, until a cake tester inserted into the center comes out free of crumbs. Bake the tea loaf for 45 minutes; tent it with aluminum foil, and bake for an additional 35 to 40 minutes, testing for doneness as you did the 9" x 5" cake. Remove the cake from the oven, and let it cool in the pan for 10 minutes. Gently loosen the sides, and turn it out onto a rack. Mix the sugar and tart and sour flavor in a blender or mini food processor. Rub the surface of the warm cake all over with the sugar mixture, as though you were rubbing lotion onto your baby. Allow the cake to cool completely before slicing. Yield: one cake, about 12 servings.

To grill pound cake, cut 1"-thick slices, and toast on both sides on a medium grill till warm. You may also toast it lightly in a lightly greased sauté pan. Top with vanilla ice cream and serve.

Reviews

1
  • star rating 08/10/2014
  • Kit Hope from Silver Spring, MD
  • I finessed my pan problem and made it in a 10-cup bundt pan. Even without the topping (because of contest rules), it took a blue ribbon at the Montgomery County (MD) Fair this week.
  • star rating 05/05/2014
  • Kit from Silver Spring, MD
  • It tastes really great but when I made it in KAF's ceramic tea loaf pan, it overflowed and made a heck of a mess. Did I beat it too much? And for future reference, will it work in a Bundt pan?
    I am happy to see you like flavor! You did use the correct sized pan, so it is quite possible you did over beat the batter. Beat on a slow to medium speed. Be sure your ingredients are room temperature. We hope you will try again! Elisabeth@KAF
  • 09/12/2012
  • cookinmama03 from KAF Community
  • Just a question, does this really bake for nearly 2 hours? That seems like a very long time.
    Yes, this baking time is correct as written, I hope you find it is worth the wait! ~Amy
  • star rating 11/11/2011
  • twrlgrl608 from KAF Community
  • This cake was really good. I loved the taste, and I truly feel like it's something I would like to make again. It was really good the first day, however the second day, the cake was a little stale. That really never happens with me, and I don't really understand why it dried up so fast overnight, since it was perfectly moist when it came out of the oven. I don't know if it's just one of those cakes, or if I did something wrong. Otherwise, it was a really good cake, especially if you're making it for immediate consumption.
    If you are cutting the cake before it is cool, it may be causing it to dry out quickly. It is hard to resist a warm out-of-the oven loaf of pound cake, but in the end, it will be worth the wait. ~Amy
  • star rating 03/31/2011
  • lunatuna from KAF Community
  • This is a question: I don't like loaf cakes at all. Could this cake be made in a 12 cup Bundt pan? That would help with the over-flow problem and make for a pretty cake, too.
    You can make this in a Bundt pan, but you would need to increase the recipe by doubling it. You may or may not have some extra batter for a few cupcakes. ~Amy
  • star rating 11/11/2010
  • Lyvy1 from CA
  • I doubled this recipe, but I was a little apprehensive about the organ juice, rind, AND Fiori do Sicily so, although I used amount called for with frozen orange juice and the FDS, I only used part of one orange rind. I also added about 1extra tsp of lemon juice. This is a good cake and the topping is CRAZY good! However, I think it's a bit too sweet. So, next time I will at least not add the 2extra TBS of sugar to the batter, perhaps cut back a full 1/4 cup on the sugar. I'm baking the other loaf this morning and this time I used parchment instead of greasing only as last night it didn't want to come out of pan. Since you want the sides are exposed, I wand them to look nice. P.S. My husband just walked in with a piece in his hand, a smile on his face saying "this is really good" so the recipe meets his approval.
  • star rating 04/05/2010
  • Beth from VA
  • I love King Arthur Flour Company, but I have to be blunt here, and ask why you have a recipe where there is too much batter for the size of the pan (s) listed. I used the Danish tea loaf pan, which is the longer 12 inch size, and yes, I should have put a baking sheet under it, but KAF should modify the recipe so that it doesn't overflow. I weighed the ingredients, and I'm pretty sure I didn't miscalculate, but I bet I scraped up more than a cup of burnt batter off the bottom of the oven. It's a very good cake, it has a very nice distinct taste, but I wish it had turned out better. With all this trouble, I gave it 4 stars, because before the batter started to burn, the aroma of the baking cake was incredible. Do you think two 8-1/2 inch size loaf pans would work here? I really want to make this cake again, and I used the tea loaf pan, because I wanted skinnier slices, Thanks.
    Beth - I am so sorry your cake overflowed. I think you may overmixed your batter. The butter and sugar are just supposed to be blended. If too much air got into your mix, it will overflow. Elisabeth @ KAF
  • star rating 03/11/2010
  • Maria C from Springfield, VA
  • Fantastic recipe. Very easy to make and delicious. I made a loaf and took it to work. Needless to say, I'm on my third bake for the staff. It's a hit!!!
  • star rating 08/06/2009
  • Carmen from Michigan
  • This is very good! I just topped it with powdered sugar, since I did not know where to find the "tart flavor" that is required in the recipe (nor do I know what it is). But this was a big favorite of my friends and I'll be making it over and over again!
    Tart and Sour Flavor is a liquid that is added in drops to flavor foods. It can be added to sugars to top fruit muffins or scones. Sounds like you did just fine with your topping! Irene @ KAF
  • star rating 02/10/2009
  • Jackie from Nassau
  • This cake was so good. It very moist. The taste is wonderful. I cut it into Petit Fours and glazed them. The cake was perfect for cutting them into shapes. I did use the correct size pan but it did over flow a little. About 1/4 cup full. I did put a sheetpan under it so it was no big deal. I haven't served them yet. I can't wait to see what everyone thinks. Thanks for a great recipe.
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