Butter: Creaming your butter and sugar correctly will result in a soft, buttery cake. You need to mix together your butter and sugar with an electric mixer, until the butter turns pale, light and fluffy. If your butter is soft to begin with, it won’t take long – just a few minutes on medium speed.
Syrup: You don’t have to add the syrup and the drizzle. Without them, you’ll still have a wonderful Orange Pound Cake. If you just want to add one, I highly recommend trying the orange syrup – it really does take this cake to a whole new level. The glaze or drizzle is more for looks and can definitely be skipped.
Cracking: Pound Cakes do generally crack – it’s normal don’t worry! The cake batter is very thick and dense, so it takes a long time to bake. The top of the cake cooks first, causing the remaining batter to rise up and burst through the crust as it bakes. It’s the perfect place to drizzle your syrup.
Storage: This cake is best eaten on the day it’s made, however it will keep well in an airtight container at room temperature. You can also freeze it to maintain maximum freshness.
Lemon: You can easily make this a Lemon Pound Cake recipe by swapping the orange zest and juice for lemon.
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