Orange Pound Cake

This orange pound cake is super soft and tender, glazed with orange syrup. The syrup helps in keeping the cake moist.

Quantity: Makes one loaf


  • Butter – 1/2 cup (1 cup size = 235 ml)
  • Granulated sugar – 1 cup
  • Eggs – 2
  • Orange zest – 40 ml (taken from 6 clementines).
  • Flour – 1 1/2 cup
  • Baking powder – 1/4 tsp
  • Baking soda – 1/4 tsp
  • Vanilla extract – 1 tsp
  • Orange juice – 40 ml
  • Buttermilk – 90 ml
  • Salt – 1/2 tsp

 Note: The zest is the outer peel of the fruit, no white pith attached. You can remove the zest from the fruit using a fine grater/zester


For the syrup:

  • Orange juice – 1/4 cup
  • Sugar – 1/4 cup



  • Preheat the oven to 350 degrees F
  • Grease the surface of the baking loaf pan with butter and line the bottom with parchment paper
  • Cream the butter and 1 cup of granulated sugar in a bowl by using whisk or with an electric mixer for about 4 – 5 mins until it becomes light and fluffy
  • Beat the 2 eggs and add it to the butter mixture
  • Add the orange zest and mix everything together
  • In another bowl, sift together the flour, baking soda, baking powder and salt
  • Add orange juice, butter milk and vanilla extract to the flour and mix well
  • Pour this mixture into the bowl that contains the butter and eggs, and mix well for few mins
  • Pour the batter in the baking pan and smoothen the top surface, and then place the baking pan in the oven
  • Bake it for 45 minutes to 1 hour until a toothpick comes out clean when you insert it in the cake
  • While the cake is baking, prepare the syrup. Mix 1/4 cup of orange juice and 1/4 cup of sugar in a vessel and heat it on a low flame until the sugar dissolves. Keep it aside.
  • Once the cake is ready, take it out of the oven and let it rest in the baking pan for 10 mins
  • Take it out of the pan and cool it in a wire rack for few more mins
  • Finally, spoon the orange syrup over the cake and let it cool completely
  • Cut it into slices and enjoy eating the delicious orange cake.


Recipe courtesy:  Balachandrika Kandaswamy, CaL Member

By Chef at Large Member

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