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Orange pound cake
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Orange cake

Heavenly moist, fruity and very aromatic – this delicious cake with oranges melts directly in your mouth. For the easy recipe you need only a few ingredients that almost everyone has at home. So you can quickly get started with the making. The orange cake made of sponge is ready in a flash, so you can enjoy it immediately.
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Pulling time 1 hour
Servings 10 slices

Equipment

  • approx. 11 cm x 25 cm loaf pan

Ingredients

  • 105 g sour cream
  • 150 g butter (room temperature)
  • 150 g sugar
  • 3 eggs
  • 30 g soft wheat semolina
  • zest of 2 organic oranges
  • 1 pinch of salt
  • 6 g baking powder
  • approx. 150 g flour
  • butter or margarine to grease the baking pan
  • flour for sprinkling the baking pan

for soaking

  • 170 ml freshly squeezed orange juice

for the orange sugar glaze

  • 15 ml freshly squeezed orange juice
  • 50 g powdered sugar

Instructions

  • Beat softened butter, sugar and orange zest until creamy.
  • Add eggs and salt and mix until homogeneous.
  • Add sour cream and soft wheat semolina and stir again.
  • Add flour with baking powder and stir to form a thick dough. The dough should not be too liquid, but not solid either. It is best to use a little less flour at first and add more as needed. (For this, note the tips and tricks for preparation at the top of the post).
  • Grease the loaf pan with butter or margarine, then dust it with flour, tapping off excess flour thoroughly, and pour the batter into the pan. Bake the orange cake in a preheated oven at 170 °C for about 25 minutes.

Soaking orange cake

  • Prick the orange cake in the loaf pan with a long toothpick in different places immediately after baking, so that it gets very small holes, and pour orange juice over it. Let the juice soak in, let the cake cool, and then take it out of the loaf pan.

Preparation of orange sugar glaze

  • Mix orange juice and powdered sugar to a homogeneous mass.
  • Pour the orange icing over the orange cake.

Notes

  • Use only freshly squeezed orange juice for the cake.
  • Use a little less flour at first and add more as needed if the batter is too runny. It should have a thick consistency.
  • Be sure to thoroughly grease and flour the loaf pan so that the cake can be removed from the pan later.
  • Do a chopstick test to check if the cake is done baking.
  • Be sure to let the cake completely soak in the juices after soaking and cool thoroughly before taking it out of the loaf pan. Otherwise, it may fall apart.
  • Note the detailed tips and tricks for making orange cake at the top of the post.