Scratch-made Orange Zest Pound Cake with Orange Curd is buttery and soft with a light citrus flavor. The Orange Curd is luscious, sweet, slightly tart, and adds just enough zing to the cake. This recipe combo of cake plus curd is dessert heaven.
This pound cake is both dense and moist with a small crumb. It’s full of orange flavor with both orange zest and orange juice in the cake. Orange Zest Pound Cake is sweet without being overly sweet and the Orange curd adds just the right about of kick. Coincidentally, the orange curd and vanilla ice cream makes a delicious and tasty dessert on its own.
I have enjoyed making all different pound cake recipes for my Pound Cakes series. I have made basic pound cakes and various flavors of fruit, and nut pound cakes. I like all of them. Check them out here and see which one you like best > Pound Cakes Reviewed
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My favorite way to eat a pound cake is warm from the oven with a scoop of vanilla ice cream. This definitely holds true for this Scratch-made Orange Zest Pound Cake with Orange Curd. Therefore, when cooking the curd, time it so that the curd is still warm when the cake comes out of the oven. Warm sauce plus warm cake and cold vanilla ice cream is the best dessert ever. This pound cake is great and the Orange Curd is a must. Don’t leave it off.
Pound cakes are a very basic cake to make and easy to master. I gave a lot of tips for making pound cakes here and in this post for Whipping Cream Pound Cake. Most importantly is measuring the flour correctly and having the ingredients at room temperature. I suggest you click over and read through those tips if you’re a rookie baker.
Scratch-made Orange Zest Pound Cake with Orange Curd Tips
Pound cakes are dense and take a long time to bake. Be patient, it’s well worth the wait. Like traditional pound cake, my Scratch-made Orange Zest Pound Cake with Orange Curd has that nice crust on the outside while remaining tender and soft on the inside. Coincidently, pouring the curd over the cake makes a beautiful presentation and is a great idea if you’ll be serving it immediately. However, if you don’t plan to serve it immediately, I would serve the orange curd on the side so that you keep that nice crisp outside to the pound cake. I’m all about the texture when it comes to pound cakes.
Scratch-made Orange Zest Pound Cake with Orange Curd
Yield 12 slics
Scratch-made Orange Zest Pound Cake with Orange Curd is buttery and soft with a light citrus flavor. The Orange Curd is luscious, sweet, slightly tart, and adds just enough zing to the cake.
For the Cake
- 1 cup butter, at room temperature
- 1/2 cup shortening
- 3 cup granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup orange juice
- 2 tablespoon orange zest
- 1 tablespoon vanilla extract
For the curd
- 2/3 cup sugar
- 1 and 1/2 tablespoons butter, melted
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1 large egg, lightly beaten
For the Cake
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan with solid vegetable shortening.
- In the bowl of an electric mixer, beat butter and shortening.
- Add sugar and beat at medium speed until light and fluffy.
- Add the eggs, one at a time until the yellow disappears.
- Sift the flour, baking powder, and salt together. Add it alternately with the milk and orange juice, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in lemon zest and vanilla.
- Pour batter into prepared tube pan.
- Bake at 325 degrees F for 1 hour 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
- Cool cake in pan on wire rack 20 minutes before inverting it on a serving tray.
- Meanwhile, prepare orange curd. (below)
- Remove cake from pan to wire rack and cool for 1 hour. You can either glaze the cake with the curd or drizzle the curd over the cake when served.
For the curd
- Stir together all the ingredients in a small, heavy saucepan.
- Cook over low heat, stirring constantly for 10 to 12 minutes or until the mixture thickens slightly. (It will begin to form bubbles around the edge of the pan.)
- Use immediately or refrigerate up to one week.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.