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Orange Pound Cake With Strawberries
A moist, juicy and fragrant pound cake made with real orange zest and orange juice.
Course
Dessert
Cuisine
American
Keyword
orange pound cake, orange pound cake with strawberries, pound cake
Servings
8
Ingredients
Orange Cake
1/4
lb
or 1 stick unsalted butter
1
cup
sugar
3
large eggs room temperature
1/2
tsp
baking powder
zest from one large orange
1/3
cup
orange juice
1/2
tsp
vanilla extract
6
tbsp
buttermilk (1/4 cup plus 2 tbsp)
Whipped Cream
1
cup
cold heavy whipping cream
2
tbsp
powdered sugar
1/2
tsp
pure vanilla extract
Instructions
Heat the oven to 350 F degrees (180 C)
Grease and flour loaf 8 ½ X 4 ½ X 2 ½ inch loaf pan
Line the bottom with parchment paper
Cream butter and sugar in large bowl and mix for 5 minutes until light and fluffy
With mixer on low, add eggs one at a time to mixture
Add orange zest and mix
Sift flour with the baking powder in another bowl stirring well
In small bowl, combine fresh orange juice, buttermilk, and vanilla extract
While mixer is on slow, beginning with the flour mixture, alternately pour flour and then buttermilk mixture into the bowl of creamed sugar & eggs
End with the flour until all is blended
Pour the batter into the loaf tin and smooth top
Bake for 45 minutes (to an hour)
Check at 40 minutes by inserting a cake tester to see if it comes out clean
When done, let cake cool for 10 minutes
Clean pint of fresh strawberries, hull, and slice
Use ready-made whipped cream or make your own
Place metal mixing bowl & electric beaters in refrigerator or freezer about 15 minutes before serving cake
Beat cream on high in cold metal bowl until stiff peaks are about to form
Beat in vanilla and sugar until peaks form
Keep whipped cream in refrigerator until ready to serve
Plate cake with strawberries on top with whipped cream