The orange pound cake was easy for me and my 2 girls (ages 8 and 4) to make.
We broke into it soon after it came out of the oven and found the orange taste to be lacking. I enjoy a good zing with citrus. I am hoping that the flavor will grow with time. My girls will make the cake again, the youngest would like it without the glaze (it was too sweet for her).
This cake is absolutely delicious! It will go into the rotation for deserts. It's wonderful with coffee for breakfast or just as an afternoon treat. I will make this again.
My husband told me I should never make any other cake - I doubled the recipe to share with friends and it got rave reviews all around!
Moist, zesty, delicious and a snap to make. Fabulous!
I was underwhelmed by this cake. Even with 2 Tbsp fresh zest, I found the orange flavor lacking. The cake does have a nice fine texture and slices hold together. Baking time is longer than indicated.
Fresh orange taste, easy to make. Delicious
To cut down on saturated fat and ramp up the orange flavor, I substituted an orange infused olive oil for the butter. I also added a little Grand Marnier to the glaze. Final result still wasn't very orangey, though flavor definitely improved after the cake sat overnight. Crumb was quite fine, as other reviewers noted, but I actually prefer a coarser more rustic crumb. I remember tasting a similar cake from a NY Times recipe several years back that was olive oil based and much more intensely orange, will have to search it out. UPDATE: okay, this cake is growing on me the longer it sits. One thing I like is that you can slice it really, really thin and it still holds together, which makes for a nice presentation. Will try again, doubling amount of zest and using yogurt in place of some of the olive oil, because it's a little oily.
It took longer than mentioned to bake, but it was delicious, and my family LOVED it. A new family favorite, thanks!
I made this recipe exactly as printed with fresh oranges. It made a large amount for a loaf pan, consequently it took longer than an hour to bake. It was still absolutely delicious and I will be making it again, maybe I will put a small amount in a mini muffin pan and send with my hubby's lunch.
Made this today with my kids and it came out great. Followed the recipe with no changes. Moist, nice crumb, great citrus flavor.
I had just purchased a half-bushel of navel oranges freshly picked from a resident grower at his road-side stand, so when this recipe arrived in my mailbox I was delighted and knew I had to try it right away. The cake is indeed moist and evenly fine textured with all the fragrance that only grated zest can depart. For my taste, orange pound cake tops all other types of pound cakes, with lemon ranking second. Thanks for this recipe! I will be making this again soon!
What a beautiful cake! Tender, moist, and full of flavor! The instructions are perfect. I measure my ingredients - would request author to add measurement for sugar.
Finely textured, as the recipe promises. I made one change, because I wanted to up the orange flavor: Instead of using juice squeezed from the oranges, I used thawed orange juice concentrate. I'm glad I did because the orange flavor was delightful, but not overwhelming. I think it would have been 'weaker" with plain juice. Excellent cake, will make again. I expect that the flavor will even improve after 24 hours. I am also experimenting with freezing one loaf (I made two).