Orange Pound Cake with Orange Caramel Sauce
Indulge in the ultimate citrus dessert experience with this vibrant Orange Pound Cake with Orange Caramel Sauce. Bursting with the bright, zesty flavors of freshly squeezed orange juice and fragrant orange zest, this classic pound cake achieves the perfect balance of moistness and crumb. The silky orange caramel sauce, infused with a rich amber sweetness and a tangy citrus twist, takes this dessert to the next level of decadence. Whether you’re serving it as an elegant centerpiece for a dinner party or a comforting treat with your afternoon coffee, this recipe offers a satisfying blend of buttery richness and citrusy freshness. Easy to follow and made with simple pantry staples, this orange-infused dessert is a must-try for any citrus lover craving something both sweet and sophisticated.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 300 grams granulated sugar
- 4 pieces large eggs
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
- 60 ml freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 150 grams granulated sugar (for caramel sauce)
- 60 grams unsalted butter (for caramel sauce)
- 120 ml heavy cream
- 60 ml freshly squeezed orange juice (for caramel sauce)
- 1 teaspoon orange zest (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9x5 inches).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In another small bowl, combine the milk, orange juice, orange zest, and vanilla extract.
Add one-third of the dry ingredients to the butter mixture and mix until just combined. Then alternate by adding half of the wet ingredients. Repeat, ending with the dry ingredients. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the orange caramel sauce. In a medium, heavy-bottomed saucepan, cook the sugar over medium heat, stirring occasionally until it melts and turns a golden amber color.
Remove the saucepan from heat and carefully whisk in the butter until fully melted. Slowly add the heavy cream, followed by the orange juice, whisking constantly (the mixture may bubble vigorously).
Return the saucepan to low heat and stir for 1-2 minutes until the caramel is smooth and slightly thickened. Stir in the orange zest.
Allow the caramel sauce to cool slightly before drizzling it over slices of the pound cake. Serve and enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 47.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
