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Tuesday 19 November 2013

Orange Pound Cake

Buttery or pound cake is my all time favourite cake.   I guess I grown up eating butter cake when I'm still staying in Kampar and used to buy the fresh baked butter cake at one of the "kopitiam" in Jalan Gopeng.    We will usually know when the cake be out from the oven, and will go and buy it at around that time.  

When Wendy of Table for 2...or more posted this Orange Pound Cake yesterday, I immediate went to my kitchen to do the same.  While the butter and sugar were mixing in the mixing bowl, I continue to weight my plain flour, and found out I just left 100gm only.  So I just used the remaining 100gm of cake flour instead.    To avoid too sweet, I just used 180g of caster sugar and this is just perfect taste for me. 

Recipe sourced from WendyinKK

200g butter (I used salted, do use good quality butter)
200g caster sugar (I only used 180g, just nice)
200g plain flour (I used 100g plain flour & 100g cake flour)
4 medium eggs (at room temperature)
1 tsp baking powder
1 tsp vanilla extract
50ml-60ml fresh orange juice
Orange Zest from 1 orange

Preheat oven to 180Celcius.  Line base of 8” round pan or two small loaf pans.
Cream butter and sugar in a mixing bowl till light and fluffy.
Beat in eggs one at a time beating well after each addition.  Add in the vanilla extract.
Sift flour and baking together and add half of flour into the butter mixture.
In low speed, pour in the orange juice and zest.
Add in the remaining flour and mix till all combined.
Pour into the pan and baked for about 50-60 minutes or till skewer comes out clean.