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Bright and buttery, this Orange Pound Cake is so easy to make and a perfect dessert for Father’s Day, or anytime!
I was searching for a Father’s Day dessert for my husband, but he does not like chocolate. I came across this goodness from Jamie over at Drive Me Hungry, and I have made this twice already, it’s that delicious! I’m looking forward to checking out more of the desserts.
For this recipe, I used my Deluxe Stand Mixer and Stone Loaf Pan:
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Loaf Pan
Bakers and bread makers love how yeast breads, pound cakes, banana breads, and quickbreads turn out beautifully golden brown and evenly cooked, every time. This versatile pan can also be used to make stuffing, tender and juicy meatloaf, and more.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
Made in the USA
Product Details
- 9″ x 5″ x 3″ (23 cm x 13 cm x 7.5 cm) high
- 6-cup (1.4-L) capacity
- Microwave-, freezer, oven-, dishwasher-, and broiler-safe to 550°F (287°C)
- Pan scraper included for easy cleanup
Warranty
- 3-year guarantee
Click the links to get your Deluxe Stand Mixer and Stone Loaf Pan today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1 2/3 cups all-purpose flour
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon milk powder
- 12 tablespoons unsalted butter softened
- ¾ cup sugar
- 3 large eggs
- 1 large orange zested and segmented
- 3-4 slices orange to place on top while baking (optional)
Glaze
- ½ cup powdered sugar
- 2 teaspoons orange juice
Instructions
Preheat oven to 375°F/190°C.
Zest, peel and segment one orange, dicing the segments into pieces. Thinly slice half of another orange, set all aside.
Sift flour, baking powder and milk powder together, and set aside.
Combine butter and sugar in the Deluxe Stand Mixer set to CREAM setting.
Add eggs, one at a time, mixing until each egg is completely incorporated, and mixture is pale yellow and fluffy.
Fold flour mixture into the batter, then fold in zest and orange pieces.
Pour batter into Stone Loaf Pan, and use a scraper to make well/push batter up the sides (see photo). Add orange slices to the to of the batter.
Bake at Preheat oven to 375°F/190°C for 10 minutes, then turn heat down to Preheat oven to 338°F/170°C for an additional 40-45 minutes, or until cake tester inserted into the middle of the cake comes out dry with just a few crumbs.
Cool on rack for 10-15 minutes, then flip stone over to take cake out of pan. Cool completely before glazing.
Glaze
Whisk together powdered sugar and orange juice until a glaze is formed. Use the Stainless Steel Mini Whisk to drizzle over cooled pound cake.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Orange Pound Cake – Drive Me Hungry (Video)
Equipment
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ¼ tsp baking powder
- 1 ¼ tsp milk powder
- 12 tbsp unsalted butter softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 large orange zested and segmented, cut into pieces
- ½ orange very thinly sliced
Glaze
- ½ tsp powdered sugar
- 2 tsp orange juice
Instructions
- Preheat oven to 375°F/190°C.
- Zest, peel and segment one orange, dicing the segments into pieces. Thinly slice half of another orange, set all aside.
- Sift flour, baking powder and milk powder together, and set aside.
- Combine butter and sugar in the Deluxe Stand Mixer set to CREAM setting.
- Add eggs, one at a time, mixing until each egg is completely incorporated, and mixture is pale yellow and fluffy.
- Fold flour mixture into the batter, then fold in zest and orange pieces.
- Pour batter into Stone Loaf Pan, and use a scraper to make well/push batter up the sides (see photo). Add orange slices to the to of the batter.
- Bake at Preheat oven to 375°F/190°C for 10 minutes, then turn heat down to Preheat oven to 338°F/170°C for an additional 40-45 minutes, or until cake tester inserted into the middle of the cake comes out dry with just a few crumbs.
- Cool on rack for 10-15 minutes, then flip stone over to take cake out of pan. Cool completely before glazing.
Glaze
- Whisk together powdered sugar and orange juice until a glaze is formed. Use the Stainless Steel Mini Whisk to drizzle over cooled pound cake.
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