Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together sugar and butter until light and fluffy.
4. Beat in eggs, one at a time, until well combined.
5. Mix in orange juice, orange zest, and vanilla extract.
6. Gradually stir in flour mixture until just combined.
7. Pour batter into prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour for a lighter texture.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Substitute orange juice and zest with lemon juice and zest for a lemon pound cake.
- Add 1/2 cup of dried cranberries or raisins for a fruity twist.
Tips and tricks:
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid a tough cake.
- Zest the orange before juicing it to make it easier.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the cake in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle a glaze made of powdered sugar and orange juice over the cake.
- Top the cake with whipped cream and fresh orange slices.
Garnishes:
- Fresh orange slices
- Mint leaves
- Candied orange peel
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of orange juice in the recipe.
Food safety advice:
- Use clean and sanitized equipment and utensils.
- Wash hands thoroughly before handling food.
- Store the cake in a cool and dry place to prevent spoilage.
Food history:
- Pound cake originated in Europe in the 18th century and was traditionally made with a pound of flour, sugar, butter, and eggs.
- The addition of orange juice and zest to the recipe adds a refreshing citrus flavor to the classic pound cake.
Flavor profiles:
- Sweet
- Citrusy
- Buttery
Serving suggestions:
- Serve the cake as a dessert or snack.
- Slice the cake and serve it with tea or coffee.
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