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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 is dessert heaven.
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Scratch-made Orange Zest Pound Cake with Orange Curd

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.
Course Dessert
Cuisine American/Southern
Keyword bundt cake, cake, pound cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 16 slices
Calories 464kcal
Author Paula

Ingredients

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 ½ tablespoons butter melted
  • 2 teaspoons orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg lightly beaten

Instructions

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.

Notes

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.

Nutrition

Calories: 464kcal | Carbohydrates: 65g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 156mg | Potassium: 93mg | Fiber: 1g | Sugar: 47g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg