September 30, 2008

Dessert of the Week – Orange Pound Cake

By Andrew In Recipes

It doesn’t look pretty. The butter cream I must have got wrong – it slid, like a cooling lava flow, imperceptibly from the sponge to the plate, even though it came out of the fridge hard and solidified. Looks are not everything of course. This, I can report, tasted might bloody fine.

It’s a James Martin recipe based on one from the 18th or 19th century. Pound cake recipes are two-a-penny; here though it is the butter cream that lifts the interest level to somethng more decadent. Time to invest in a sugar thermometer perhaps?

Orange Pound Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Orange Pound Cake

Pound cake recipes are two-a-penny, this one is lifted by the 18th century butter cream.


    Orange Pound Cake
  • 125g soft, lightly salted butter
  • 125g vanilla caster sugar
  • 125g self raising flour sifted with 1 tsp baking powder
  • Zest of 1 large orange
  • Juice of ½ large orange
  • 2 medium eggs
  • Decorate with icing sugar and flaked almonds
  • Butter Cream
  • 125g granulated sugar
  • 3 tbsp orange juice
  • 2 medium egg yolks
  • 125g soft, lightly salted butter


  1. Oven to 160C/140Fan/G3. Line the bottom and long sides of a loaf tin.
  2. Mix the cake ingredients until smooth and spoon into the loaf tin. Bake for 35-45 minutes. Leave to cool for 15 minutes before lifting out.
  3. For the butter cream dissolve the sugar into the juice, then using the thermometer boil until it reaches 115C. Put the egg yolks in a bowl and tip in the boiling syrup and mix vigorously. Add the soften butter and mix again until light and creamy. Chill to firm. Cut the cake in half horizontally and fill with the cream, top the cake with some too. Decorate with almonds and icing sugar.

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  1. FoodJunkie September 30, 2008

    It looks fab to me!

  2. Mallika October 1, 2008

    I think it looks bloody fine! I’ll take a slice, thanks…

  3. lisa October 3, 2008

    This looks delicious! The cake looks very tender and amazing.

  4. Graeme October 3, 2008

    It looks totally mouth-watering. All the more so because it’s Orange.
    Great job.

  5. Sarah October 4, 2008

    I’m eating this right now and its fantastic, thanks for the recipe.

  6. Debbi October 4, 2008

    I would love to make this cake and have all the ingredients. Any way for me to translate it into ounces & cups?

  7. Margaret October 5, 2008

    I too have made this cake and have indeed blogged about it.
    This is truly a delicious and tender cake.
    My icing turned out vivid orange!

  8. Deeba October 6, 2008

    Gorgeous! This looks like more than fine to me…wonderful dessert!

  9. catering equipment October 6, 2008

    That always happens to me! It still looks great though!

  10. ingrid October 6, 2008

    Your picture looks fantastic! I followed it over from tastepsotting…what’s not to like? As for the butter cream, it’s exactly how I like it, dripping. I love to sop up the cream with bites of delish cake!

  11. Andrew October 7, 2008

    Thanks for the positive comments everyone; I can attest that it tasted lovely – it didn’t last very long at all!

  12. Jane February 8, 2009

    You should have used icing sugar – not granulated sugar, silly billy!

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