Orange Pound Cake Recipe: A Citrusy Delight

Ladies and gentlemen, gather around and let me introduce you to a delicious and flavorful treat that will satisfy your sweet tooth like no other – the Orange Pound Cake with Orange Caramel Sauce recipe. Get ready to indulge in a dessert that will take your taste buds on a rollercoaster of flavors, as the sweet and tangy notes of citrus merge with the rich, creamy texture of buttery pound cake.

This recipe is perfect for those who have a love for all things orange or who simply can’t resist indulging in slices of heavenly cakes. This is no ordinary pound cake; it’s one that has been infused with fresh oranges, making it an incredibly flavorful and delightful treat to enjoy on any occasion. It’s perfect for tea time, family gatherings, or even when you just want to treat yourself.

As someone who specializes in British cuisine, I can tell you this recipe will remind you of those long summer afternoons spent sipping a citrus drink while nibbling on something sweet. So, if you’re ready to dive into an explosion of flavors and tantalize your senses, gear up and follow the instructions below!

Why You’ll Love This Recipe

Are you ready to be blown away by the freshest and juiciest orange pound cake you have ever tasted? Look no further, as this orange pound cake with orange caramel sauce recipe will leave your mouth watering and your taste buds craving more!

What makes this cake truly special is the harmonious blend of sweet orange flavor that elevates the classic pound cake to a whole new level. With every bite, you will experience the delicious citrusy sweetness of freshly squeezed orange juice, infused into a moist and buttery cake base.

The recipe also includes an irresistible orange caramel sauce that is sure to become your new go-to topping for all your desserts. The velvety smooth sauce complements the zesty taste of the cake perfectly, providing a burst of tangy sweetness that is simply heavenly.

But don’t just take my word for it! This recipe has been tried and tested by numerous baking enthusiasts who have fallen in love with its flavor and ease of preparation. It’s perfect for any occasion – whether you’re looking to impress your guests, indulge in a little treat, or just want to bake something special for yourself.

So, what are you waiting for? Grab your apron, preheat your oven, and get ready to whip up the best orange pound cake with orange caramel sauce that will ever cross your lips!

Ingredient List

Let’s Gather the Ingredients

To make this orange pound cake with orange caramel sauce recipe, here’s what you’ll need:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• Zest of one orange
• Juice of one orange

For orange caramel sauce:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup fresh orange juice
• Zest of one orange
• ½ cup heavy cream

For garnish:

• Candied oranges or whipped cream (optional)

Note: Make sure to have measuring cups and spoons on hand.

The Recipe How-To

Now for the fun part: making this delicious orange pound cake with orange caramel sauce!

Preparation

1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch by 5-inch loaf pan with butter and flour or use a baking spray with flour, tap out the excess.

Cake Instructions

1. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
2. With a stand, mixer or hand-held mixer, beat together the butter and sugar on medium-high speed until pale and fluffy, about 5 minutes.
3. Add in one egg at a time until fully incorporated
4. Beat in the orange zest and vanilla extract.
5. On low speed, alternate adding the dry ingredients mixture and buttermilk to the batter, beginning and ending with dry ingredients, mix well but do not overmix.
6. Take 1/2 cup of batter a separate in another bowl and add red food coloring to create an orange color.
7. Pour the orange batter into the prepared loaf pan then spoon plain batter on top in the center.
8. Repeat until no more batter remains.
9. Use a chopstick or knife to gently swirl mixtures together without blending them fully.
10. Gently tap the pan against counter to release any air bubbles.

Baking Instructions

1. Bake for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
2. Let cool completely on wire rack before removing from pan.

Caramel Sauce Instructions

1. While waiting for the cake to cool make Caramel Sauce: In a small saucepan bring sugar and water to a boil over medium heat stirring constantly.
2. Reduce heat to low and let simmer for 5-7 minutes until sugar turns a golden to medium amber color.
3. Remove from heat and carefully pour in orange juice and vanilla extract, whisk until combined.
4. Add butter and whisk again until all butter is melted in.
5. Thin with additional orange juice until desired consistency is reached.
6. Serve drizzled over cooled cake slices.

Enjoy your marvelous creation!

Substitutions and Variations

Are you looking to switch things up with this Orange Pound Cake with Orange Caramel Sauce Recipe? Here are some substitutions and variations that can help give the recipe a new twist.

For the cake batter, if you want to make it healthier, you can substitute half of the all-purpose flour with whole wheat flour. You can also use sour cream instead of buttermilk in equal quantities. This will add a tangy flavor to the cake.

You can also experiment with different kinds of citrus fruits. Substitute oranges for lemons or limes for a slightly different flavor. Additionally, you can add cranberry sauce as a layer between the cake and caramel sauce for more tartness and texture.

If you want to make this cake look more festive, try adding candied oranges as decoration on top. To make these, thinly slice an orange and simmer in a mixture of sugar and water until translucent.

For the caramel sauce, instead of orange juice, try using grapefruit or lemon juice instead. The sauce will taste slightly different depending on what fruit juice you use. Additionally, you can stir in dark chocolate chips while making the sauce for a chocolate-orange twist.

Another variation is to make an orange olive oil cake by swapping out the butter with olive oil and adding a dash of orange extract to the batter. This will result in a lighter and fluffier cake with subtle hints of orange and olive oil.

You can also make a bundt cake by pouring the pound cake batter into a bundt pan instead of a loaf pan. This will change the shape and texture of the cake and make it perfect for special occasions.

These substitutions and variations are just some ideas to help you customize this Orange Pound Cake with Orange Caramel Sauce Recipe to your liking. Let your creativity take over and have fun experimenting!

Serving and Pairing

When it comes to serving this orange pound cake with orange caramel sauce, I recommend doing so in small slices. This cake is not only rich in flavor but also in texture, so a little bit goes a long way. It is especially great for tea time or as a light dessert after a meal.

As for pairings, this cake pairs well with hot tea or coffee, since the citrus flavor of the cake complements the bitterness of both drinks. Another great pairing option is a glass of milk or hot cocoa if you’re in the mood for something sweeter. If you want to elevate the dish even more, I suggest garnishing each slice with candied oranges, which will add another layer of texture and sweetness to the dish.

Additionally, if you are someone who loves experimenting with flavors, feel free to try drizzling chocolate sauce or salted caramel over your slice of pound cake for an added richness and decadent taste. You can also top it off with chopped pecans to add a crunch that perfectly matches the dense texture of this cake.

Overall, this orange pound cake with orange caramel sauce recipe is incredibly versatile and pairs well with many different beverages and toppings. Don’t be afraid to get creative and experiment with different flavors and combinations!

Make-Ahead, Storing and Reheating

When it comes to storing and reheating your Orange Pound Cake with Orange Caramel Sauce, there are a few things you should keep in mind to ensure the best possible results.

If you want to make this cake ahead of time, you can bake it up to three days in advance and store it at room temperature in an airtight container. However, if you plan to store it for longer than that, I recommend wrapping the cake well in plastic wrap and keeping it in the fridge or freezer.

When reheating your cake, it’s important to do so slowly to prevent it from drying out. You can use a microwave or oven to reheat individual slices or the entire cake. For best results, wrap the cake in aluminum foil and heat in a 350°F oven for around 10 minutes or until heated through.

Now let’s talk about storing that delicious Orange Caramel Sauce. You can make the sauce up to two weeks ahead of time and store it in an airtight container in the fridge. When you’re ready to use it again, simply heat it up on the stove over low heat, stirring occasionally.

One last word of advice: be sure not to store your cake and sauce together as the moisture from the sauce could cause the cake to become soggy. Instead, store them separately and drizzle the sauce over individual slices just before serving. With these tips in mind, you’ll be able to enjoy your Orange Pound Cake with Orange Caramel Sauce for days!

Tips for Perfect Results

Making a moist and fluffy Orange Pound Cake with Orange Caramel Sauce requires some technique, attention to detail, and patience. Here are some tips to ensure your cake turns out perfectly every time:

1. Sift the Dry Ingredients: It is essential to sift the all-purpose flour, baking powder, baking soda, and salt. Sifting removes any lumps, making the dry ingredients lighter, more airy and easier to mix.

2. Room Temperature Ingredients: Allow the eggs, butter, and buttermilk to come to room temperature before incorporating them into your recipe. Room temperature ingredients mix better than cold ones, ensuring an even texture and consistency of the batter.

3. Beat the Butter and Sugar Well: Creaming butter and sugar together until they are light and fluffy (about 3-4 minutes) incorporates air that helps the cake rise while baking.

4. Do Not Overmix: Once the flour mixture is added to the wet ingredients, mix just long enough to combine. Overmixing will activate the gluten in the flour, making your cake dense instead of fluffy.

5. Check for Doneness: Poke a toothpick or a small knife into various parts of the cake towards the end of baking time; if it comes out clean with no crumbs attached, then it’s done! But if there are crumbs sticking to it continue baking for another 3-5 minutes.

6. Cool Thoroughly: Letting the cake cool completely on a wire rack allows air to circulate around it, preventing sogginess from condensation.

7. Add Candied Oranges or Nuts: For an added crunch and pop of flavor, sprinkle some candied oranges or pecans over the top of your finished cake before serving.

By following these tips, you would achieve perfect results every time you bake an Orange Pound Cake with Orange Caramel Sauce;…and don’t forget making a good pound cake requires patience like building a beautiful sandcastle; the effort put in shows on the final product, and it’s worth every bit of it.

Bottom Line

In conclusion, this Orange Pound Cake with Orange Caramel Sauce recipe is perfect for any occasion. With its rich and citrusy flavor, it will be a showstopper at your next tea time or dessert party. Whether you decide to make the pound cake, the caramel sauce or both, you will not be disappointed. The recipe is easy to follow and requires minimal ingredients that are likely already in your pantry.

So why not mix up your usual baking routine and try something new? This recipe offers endless opportunities for customization and variations to suit your preferences. You could add some chocolate sauce or salted caramel for an extra decadent touch. Or maybe swap out the pecan caramel for some candied oranges on top. The possibilities are endless.

So go ahead and give this Orange Pound Cake with Orange Caramel Sauce recipe a try. You won’t regret it. It’s a classic British treat that will transport you back to tea time in England with each bite. Happy baking!

Print

Orange Pound Cake with Orange Caramel Sauce Recipe

This is a very special dessert. Orange afficianados will go crazy over it!

Course Dessert

Cuisine Western

Keyword < 4 Hours, Citrus, Dessert, Fruit, Healthy, Kosher, Oranges, Oven, Weeknight

Prep Time 20 minutes

Cook Time 50 minutes

Calories 192.1kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large orange
• 1 cup sugar
• 1/2 cup buttermilk, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup butter, softened (no substitutions)
• 1 large egg
• 2 large egg whites

Orange/Caramel Sauce

• 2 tablespoons water
• 1/4 cup sugar

Instructions

• Preheat oven to 350*F degrees.
• Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
• Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
• With vegetable peeler remove peel from orange; coarsely chop.
• Cut orange in half and squeeze 1/2 cup juice.
• Process sugar and peel in food processor, pulsing until peel is finely chopped.
• Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
• Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
• Beat in egg and egg whites, one at a time, beating well after each addition.
• At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
• Spoon batter into prepared pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 15 minutes; invert and remove pan.
• Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
• Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
• Uncover and cook until sugar turns amber, 5 to 6 minutes.
• Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
• Return to heat and cook, stirring, until sugar dissolves.
• Cool sauce and serve with cake.

Nutrition

Serving: 79g | Calories: 192.1kcal | Carbohydrates: 35.2g | Protein: 3.3g | Fat: 4.5g | Saturated Fat: 2.6g | Cholesterol: 26.1mg | Sodium: 190.8mg | Fiber: 0.8g | Sugar: 22.8g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.