Orange Pound Cake with Chocolate Glaze

The classic pound cake gets remixed with the citrus flavor of oranges, vitamin C has never been so delicious! A slice of this pound cake goes perfectly with a cup of tea or coffee in the morning, or as a sweet treat for tea-time.

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This orange pound cake has been a favorite in my family these few past months, the tanginess of the orange goes so well in the cake, it's perfectly rich, with the right density and you can make it without the glaze and top it off with a little bit of orange syrup instead. This recipe has been adapted from Barefoot Contessa's recipe, and it sure is a hit!

Ingredients:

Cake:
- 230 g butter (room temperature)
- 400 g sugar
- 4 eggs (room temperature)
- Oranges (about 5 or 6 for the zest)
- 100 ml orange juice
- 200 ml buttermilk
- 380 g all purpose flour
- 1/2 tsp baking soda
- 1 tsp paking powder
- 1 tsp salt

Orange syrup:
- 100 g sugar
- 100 ml orange juice

Click here to see the recipe for the 2-ingredient chocolate glaze

Procedure:

0. Preheat the oven to 180º C. Line the bottom of your cake pan with parchment paper, or grease with butter and dust with flour.
1. In a large bowl, cream 230 g. of butter and 400 g of sugar together until nice and smooth. It does sound like a lot of sugar, but trust me, it is needed to counteract the sourness of the orange.
2. Beat in 4 eggs, one at a time, making sure to incorporate each well before adding the next.
3. Add the orange zest from 5 or 6 oranges (totally makes the entire difference to use this many oranges, don't try to get away with less, it just doesn't taste the same)
4. In a separate bowl, mix together: 380 g of all purpose flour, 1/2 tsp baking soda, 1 tsp baking powder and 1 tsp salt, whisk together to combine. and sift into the other bowl.
5. Sift the dry ingredients into the butter mixture and fold until combined, adding 100 ml orange juice and 200 ml buttermilk to help it come together.
6. The batter should look smooth when you pour it on your prepared cake pan. Bake for about 50 to 60 minutes at 180º C.

For the orange syrup:

1. In a small sauce pan over medium-low heat, mix together 100 g of sugar with 100 ml of orange juice.
2. Stir constantly until sugar has dissolved and let it boil.
3. Once it comes to a boil, remove from heat and let it cool.

I recommend baking it in a Bundt cake pan or something similar, as the sides of the cake tend to burn before the center has set due to the consistency of the batter. Also, this cake is best served at room temperature with a drizzle of the orange syrup, or you may glaze it with my favorite and very easy 2-ingredient chocolate glaze.

I'm very tempted to try this recipe with lemons (adjusting the sugar to counteract the increased sourness), if anyone has tried please let me know in the comments!

If you try this recipe I'd be delighted to see, just tag me in your social media with #foureyedcook