Classic Orange Pound Cake

Name: Classic Orange Pound Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g butter; 90g Powdered sugar; 140g Low-gluten flour; 100g egg; 15g 15 grams of sugar; 40ML Orange juice; 1 One orange peel; 2/3 teaspoon Baking powder

by Nutritionist Yiye Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Pound cake Pound is a very basic, very simple and very classic cake. The taste is solid, moist, and creamy.
Because the butter and sugar are not light, the orange pound cake with orange zest and orange juice is added a bit of freshness. I really like it.
It is said that it originated in England in the 18th century. The pound cake at that time had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient occupies 1/4 each, it was passed to France, and similar cakes are also called quarter cakes.

Ingredients

Classic Orange Pound Cake

1. Wash the oranges, grind out the zest, add 15 grams of sugar, mix well and marinate for 30 minutes

2. Orange juice

3. Beat the softened butter slightly, add powdered sugar to whitish and fluffy

4. Add the egg mixture in three times, and then add it after each time.

5. Hit smooth and fluffy

6. Add orange zest and mix well

7. Add half of the orange juice and mix well

8. Mix low flour and baking powder, sieve, and pour in half until there is no dry powder. Continue to add the remaining orange juice, mix with low powder until there is no dry powder

9. Put oil paper in the mold, pour the batter, shake it twice, smooth it, put it in the preheated oven, 170 degrees for 40-45 minutes. (I used the Xuefen mold, which is relatively small, so it is divided into two)