Pound Cake L’Orange Recipe

Name: Pound Cake L’Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup Butter; 1 cup Sugar; 1-1/4 cup Flour; 1/4 teaspoons Salt; 1 Orange, Zest Only; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Orange Extract; 2 whole Eggs; 1/4 cups Milk; 2 Tablespoons Sugar

Servings: persons

1
Heat your oven to 350u00b0F and grease a standard sized loaf pan with butter.
2
In a large bowl cream the butter and 1 cup of sugar together until well blended.
3
In a separate bowl, add the flour and salt. Add zest and extracts and mix. Set aside.
4
Into the butter mixture add eggs one at a time incorporating them into the batter. After the eggs, mix in half the dry ingredients then add the 1/4 cup of milk. This will create a smooth batter. Add the remainder of the flour and mix to combine.
5
Smooth the batter into the pan and sprinkle the extra tablespoons of sugar over the top before placing into the oven. This will take 30 to 45 minutes to bake, until the top has browned and the sugar crust has begun to crack.
6
*This is adapted from Rebecca Wood's recipe for lavender pound cake in her book The New Whole Foods Encyclopedia.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Butter, 1 cup Sugar, 1-1/4 cup Flour, 1/4 teaspoons Salt, and more.

Yes, Pound Cake L’Orange falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound Cake L’Orange

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