Orange Pound Cake

Ingredients:

1 cup (226g) unsalted butter, room temperature

1 ¼ cups (250g) granulated sugar

4 large eggs, room temperature

2 cups (250g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (120ml) fresh orange juice

1 tbsp orange zest (from about 2 oranges)

½ tsp vanilla extract

For the Glaze (optional):

½ cup (60g) powdered sugar

2–3 tbsp fresh orange juice

Instructions:

Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the orange zest and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in two additions, alternating with the orange juice. Mix until just combined — don’t overmix.

Pour the batter into a greased and floured loaf pan or bundt pan. Smooth the top and bake in a preheated oven at 175°C (350°F) for 50–60 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the glaze, mix powdered sugar with orange juice until smooth and drizzle over the cooled cake.