Coffee, Cake, and Composition: Orange Poundcake with Orange Glaze

Moist, tangy, and rich with orange flavour, this poundcake recipe is definitely one of my favourites—and my family’s. As I mentioned in the previous post, my family came to town for my graduation ceremony; this cake served as part of the dessert for their welcome dinner. Needless to say, it was a big hit!

Just a few Tips:

-I always prefer to use freshly squeezed orange juice in baking—it is definitely more flavourful and less acidic than the store bought orange juice. With that said, if your oranges aren’t as juicy, feel free to use the carton OJ.

-I don’t know about you, but I have to wash all my dishes by hand—I don’t have a dishwasher. As a result, the less dishes I use=the happier I am. For the glazing part of the recipe, I chose to reuse my wax paper to catch any extra glaze—that way all I have to do is throw out said paper. If you aren’t as lazy as I am, feel free to use a baking sheet under the wire rack for this step.

-As with all cakes, try to mix ingredients only until incorporated—do not overmix!

Orange Poundcake with Orange Glaze

poundcake recipe by rotinrice, glaze recipe is my own

Ingredients

Cake

1 ¾ cups Flour (265g), sifted

1 ½ tsp Baking Powder

1 ½ cup Unsalted Butter (170g), softened

3/4 cup Sugar (165g)

3 Eggs

¾ cup Milk (6 oz)

2 Oranges, zest of

3 oz Orange Juice, juice your zested oranges

Glaze

2 cups Icing Sugar, sifted

4 tbsp Orange Juice

Method

1. Preheat oven to 180C and line your baking tin with wax paper

I always like to have all my ingredients ready

2. Cream your butter and sugar until fluffy. Then add eggs one at a time, and mix until incorporated.

3. Now you are going to alternately add your flour, milk, and orange juice: first add 1/3 of your flour, then 1/3 of your milk, and then 1/3 of your orange juice. Continue until all your ingredients are incorporated into the batter. Lastly, fold in your orange zest. DO NOT OVERMIX!

4. Pour your batter into your tin and bake for about 50-60 minutes, or until cake tester/toothpick comes out clean. Remove from oven and let cool (cool in your tin for 10 mins, then remove from tin and finish cooling on wire rack)

let cool

5. Place the used wax paper from your baked poundcake under your wire rack. Then add your sifted icing sugar and orange juice (use more or less OJ depending on the consistency you want) in a bowl and whisk until combined. Pour over your loaf until it is evenly glazed. Let the glaze dry and cut yourself a slice!