What is a pound cake?

Pound cake get its name from its original recipe containing 1 lb each of butter, sugar, eggs, and flour. It is typically quite dense and rich, and it makes the perfect complement to any kind of fruit topping, whipped cream, or dusting of icing sugar.

What is the best way to serve orange pound cake?

This cake would be quite happy served plain or with any of the following:

• Whipped cream
• Rhubarb Sauce
• Raspberry Sauce
• Blueberry Pie Filling
• Fresh fruit
• Strawberry Orange Marmalade
• Tea
• Coffee

When to serve this cake:

This cake is similar enough to a quick bread, you could serve it just about anytime – including for breakfast! I love to serve cakes like this for the following occasions, however:

• Cake and coffee hour
• Bake it ahead and freeze it, sliced, to pull out of the freezer to serve to unexpected company
• Mother’s Day
• Father’s Day
• Birthdays
• Luncheons
• Picnics

Can I make substitutions for ingredients in this recipe?

You sure can! Just one important note, however: there are no substitutions for butter in this recipe!

Try any of the following:

• Omit the poppyseeds if you prefer
• Sub poppyseeds for nuts
• Sub yogurt for sour cream
• Sub lemon or lime for orange

Can orange pound cake be frozen?

Yes! I mentioned above that you can bake it, slice it, and freeze it for unexpected company, and that is a great way to do it. Pound cake lasts for a good while, and freezing it is a great way to make it ahead and keep it in good shape. Just make sure it is in a sealed plastic bag or container before putting it in the freezer… And don’t hang on to it for more than 6 weeks (frozen).

Can this cake be made ahead of time?

Yes! I would make this cake pretty comfortably several days ahead of its intended use, since pound cake seems to only get better with age. I wouldn’t try making it more than a week in advance, but if you’ve got a big party to plan and need to check something off the list in advance… this one will be pretty happy sitting in the fridge for several days before you serve it.

How is orange pound cake made?

Like most cakes, you begin by creaming the butter and sugar together until they are smooth. Then in go the eggs, then the other non-flour ingredients, and then finally the dry ingredients go in last. The mixture is whipped until smooth, and then poured into parchment lined pans to be baked.

The thing that makes this orange pound cake so extra delicious is the orange glaze syrup that gets poured over the top right when it comes out of the oven. As the cake cools, the syrups seeps into the cake, giving it that added burst of fresh orange flavour and perfect moisture.

Used in this recipe:

• Ingredients (see recipe card)
• Mixing bowl
• Measuring cups and spoons
• Glass measuring pitcher (optional)
• Sieve or sifter
• Spatula
• Parchment paper
• Non-stick cooking spray
• Loaf pan
• Small saucepan
• Toothpicks

Print

Orange Poppy Seed Pound Cake

Makes 1 9"x5" loaf cake

Ingredients

Cake:

• 2 c. all-purpose flour
• 1/4 tsp. baking powder
• pinch of salt
• 1/4 c. poppy seeds
• 1 c. butter softened
• 1-1/4 c. sugar
• 4 large eggs
• 2 Tbsp. orange zest
• 1 tsp. vanilla extract
• 1/3 c. sour cream or whipping cream

Glaze:

• 1/4 c. freshly squeezed orange juice
• 2 Tbsp. lemon juice
• 1/3 c. sugar

Instructions

1. Grease and line a 9"x5" loaf tin with parchment paper.  Set aside.

2. In a large bowl, cream the butter and sugar together until smooth.  Add the eggs, one at a time, beating well after each. Stir in the orange zest, vanilla extract, and sour cream until combined. Sift in the flour, baking powder, and salt; add the poppy seeds, and beat until the batter is thick and smooth.

3. Spread evenly into the prepared loaf tin, and bake at 325 degrees F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

4. In a small pot on the stove, combine all of the glaze ingredients. Warm on the stovetop until the sugar is completely dissolved (the mixture will come nearly to a boil, but not quite). Prick the loaf cake all over with a toothpick or shish kabob skewer and slowly pour the glaze evenly over the top of the whole loaf.

5. Allow the cake to rest in the pan for 15 minutes before turning out on a wire rack to cool completely.

6. Tip: I put my hand on the top of the loaf, turn the pan over, peel off the parchment, and then let the cake cool right side up.