Buttery Orange Pound Cake soaked in orange syrup and decorated with a sweet orange drizzle.
INGREDIENTS
Orange pound cake
230 grams (1 cup or 2 sticks) unsalted butter, softened
200 grams (1 cup) caster sugar or granulated sugar
3 large eggs, room temperature
Zest of 3 large oranges
280 grams (2 cups) plain flour or all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
120 ml (1/2 cup) full fat or whole milk, room temperature
Orange syrup
45 ml (3 tablespoons) freshly squeezed orange juice
70 grams (1/3 cup) caster sugar or granulated sugar
Orange drizzle (optional)
3 tablespoons icing sugar or powdered sugar, sifted
2–3 teaspoons fresh orange juice
INSTRUCTIONS
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