Orange Pound Cake - Chef Sabrina Mancin

Orange Pound Cake

Tea time anyone? I absolutely love a good pound or loaf cake, especially with a hint of citrus. This one though is full of orange flavor from the addition of orange juice & zest!

INGREDIENTS

INGREDIENTS:

440g Butter, unsalted
• 500g Sugar
• 550f Eggs
• 2 Salt
• 2 T Orange zest
• 60g = ¼ cup Orange juice
• 12g = 2tsp Vanilla extract
• 562g All Purpose Flour, unbleached
• 62g Cornstarch
• 10g Baking powder
• 312g Sour cream, full fat
• 100g Whole milkl

PROCEDURE

  • Preheat the oven to 350ºF
  • Butter a bundt pan or add some cooking spray inside to prevent the cake form sticking.
  • Mix the butter with the sugar until pale in color, about 5 minutes
  • Add the eggs, the salt, vanilla and orange zest just until incorporated. Do not over mix.
  • In a separate bowl, combine the flour, cornstarch and baking powder.
  • In a little pitcher or container combine the sour cream and milk.
Orange-cake-square
  • Add half of the flour and begin to mix, in the meantime, add half of the milk-sour cream mixture. Mix just until incorporated and scrape down the side and bottom of the bowl.
  • Add the last two halves of the flour and milk mixtures and mix until incorporated.
  • Finish with the orange juice. Scrape down the sides and bottom again and give it another quick mix.
  • Fill the bundt cake pan with the batter and place in the oven to bake for about one hour.
  • The cake will be ready when you see it separated a little bit from the sides and a long toothpick comes out clean from the center.
  • Place the cake pan on top of a cooling rack and cool completely, about one hour or more.
  • Unmold onto a serving plate and dust with powder sugar.

Enjoy with some tea or coffee as a breakfast treat or delicious afternoon snack!

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