Classic Orange Pound Cake

Overview

Pound Cake Pound is a very basic, very simple, very classic cake. The taste is solid, moist and creamy. Because the amount of butter and sugar is not light, the orange pound cake with orange peel and orange juice is added to relieve greasiness and adds a bit of freshness. I really like it. It is said to have 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 accounts for 1/4, it spread to France and similar cakes are also called quarter cakes.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• baking powder
• butter
• cake flour
• egg
• orange juice
• orange peel
• white sugar
• powdered sugar

Ingredients

Steps

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

   

2. 2 Juice orange pulp.

   

3. 3 Beat the softened butter slightly, add powdered sugar and beat until white and fluffy.

   

4. 4 Add the egg liquid in three batches, beating well after each addition.

   

5. 5 Beat until smooth and fluffy.

   

6. 6 Add orange peel and mix well.

   

7. 7 Add half the orange juice and mix well.

   

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

   

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

   

10. 10 After baking, take it out and let it sit on its side until it reaches room temperature, then slice it into slices.