No winter is complete without lazy weekends spent soaking up the warm winter sunshine and no winter sunbathing session is complete unless you are also savoring…did I hear you say oranges; or did you say a steaming hot mug of tea/coffee? For me its gotta be both! Yes I’m greedy like that!

Did you just make a weird face? Tea/coffee with oranges you ask? Well ofcourse, but hear me out before you judge away.

How about a deliciously thick slab of a super moist orange pound cake, that is bursting with sunny orangey goodness in every bite, and is so fluffy yet rich and crumbilicious that it’s the perfect companion to your tea/coffee?

With a super easy recipe that results in an ultra moist, flavorful cake that slices like a dream; this sunny sensation tastes amazing on its own or topped with a simple zesty glaze.

Perfect use for all the oranges lying around in your house along with the Orange Sherbet and Orange Chicken recipes I shared earlier. You’re welcome!

Baking pan: 9 inch loaf tin or 8 inch round tin (I’ve baked it in both and have found that this recipe comes out more moist and fluffy in the round tin)

Ingredients:

  • 175 grams butter, softened at room temperature
  • 1 1/2 cups powdered sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1 teaspoon orange zest
  • 1 1/2 cups plain flour (sifted)
  • 1/2 cup freshly squeezed orange juice
Glaze:
  • 1 cup icing sugar
  • 1 teaspoon orange zest
  • 2 drops vanilla essence
  • 2-4 tablespoons freshly squeezed orange juice
  • Preparation time : 15 minutes
  • Cooking time : 50-60 minutes

Instructions:

  • Beat butter and sugar together until light and fluffy.
  • Add in eggs, one at a time, beating after each addition.
  • Add in vanilla essence and orange zest. Then stir in (or beat with electric mixer) plain flour in batches till batter is smooth.
  • Finally stir in orange juice and mix. Batter will be beautifully fluffy and creamy.
  • Line the baking tin with parchment paper/butter paper and oil the base and sides. (Cheat code: If you don;t have butter paper, just use regular plain paper and oil in generously. Make sure that the paper has no writing or lines on it though! Ink doesn't go too well with cake!)
  • Spoon in your batter and spread out. Place in your pre-heated oven and bake for 50 - 60 minutes with both upper and lower rods on, till a toothpick in the center comes out clean.
  •  If you feel that the cake is browning over the top too quickly, switch off the upper rod.
  • Let cake cool in the pan for 15 minutes. Then remove from pan and pour glaze all over.
  • For the glaze simply whisk all ingredients together.
Note: No, I did not miss out baking powder. The recipe calls for 3 eggs, more than enough to make the cake rise.