Orange Pound Cake with Fresh Orange Cream
Gary’s Favorite Fruit in Cake form.
Full Recipe Video:
Yield: 2 Loaves
Ingredients:
Cake:
2 1/2 cups all purpose flour, sifted
2 1/2 tsp. baking powder
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
1 1/4 cups fresh squeezed orange juice
1/2 cup Cointreau liqueur (or Grand Marnier)
Orange zest (4 oranges)
1 tsp. vanilla extract
Orange Whipped Cream:
1 cup heavy whipping cream
2 tbsp. powdered sugar
1/4 cup fresh squeezed orange juice
1/2 tsp. orange zest
Additional orange zest or orange peel for garnish
Preheat oven to 350.
We like to make our whipped cream topping first so it can set in the refrigerator while we bake our cakes.
In a large bowl (or electric kitchen mixer), beat whipping cream and powdered sugar with an electric mixer on medium speed about 1 minute, or until cream begins to thicken and stiff peaks form.
Gently fold in orange juice and orange zest. Refrigerate covered until ready to serve.
Grease two 9x13 loaf pans and set aside. You can use your choice of greasing method, but we use unsalted butter.
In a medium bowl, whisk together flour and baking powder and set aside.
With an electric mixer or handheld mixer with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy for about 5 minutes. Switch to low speed with the mixer running, and add vegetable oil slowly until fully combined. Add orange juice, orange zest, Cointreau (or orange liqueur of your choice), and vanilla extract. Keep mixing on low speed until combined.
Add flour mixture - whisk on low until just combined. You don’t want to over mix your batter.
Pour batter into loaf pans, evenly dispersing batter mixture into each pan. Bake for 50 minutes on the middle rack or until a toothpick inserted into the center of the cakes comes out clean.
Remove cakes onto rack and allow to cool completely. We like these cakes served slightly warm/room temperature.
Cut a slice of cake of cake, plate, and top with a dollop of orange whipped cream. Feel free to garnish with additional orange zest, an orange twist, and powdered sugar.
Cakes can be refrigerated and frozen.
Notes:
We have an orange tree in our yard that yields the best juice oranges come March/April. This is the time of year we like to make this cake. The oranges are the sweetest, and what’s more satisfying than picking ingredients from your own tree!
This cake is so versatile and not overly sweet - would be perfect served at a dinner party or made and stored to enjoy throughout the week as a treat after dinner or warmed in the morning with a cup of coffee. Yum.
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