Orange Pound Cake
Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
In a large mixing bowl, add butter and sugar. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl. Add orange zest.
Add flour, baking powder, salt and milk. Mix on a low speed until cake batter is smooth and creamy (but try not to over mix). It will be very thick.
Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean. If your cake is very brown after 50-60 minutes, loosely cover the top with aluminium foil.
Place cake (still in pan) on a wire rack to cool for 10 minutes.
Orange syrup
Mix together orange juice and sugar. Spoon orange syrup over warm cake while it is still in the pan. The syrup will soak into the cake, especially the cracks, and the sugar will settle on the crust.
Use the parchment or baking paper to carefully remove cake from pan and place on a wire rack to cool completely.
Orange drizzle
Mix together icing sugar and orange juice. Drizzle over cooled cake. Cut into slices and serve.
NOTES
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