Orange Cream Pound Cake

Adapted from the Rumford Baking Powder Common Sense Cookbook (1932)

Meet the pound cake that isn’t a pound cake, because it has no butter, believe it or not. 

I found this vintage recipe in the Rumford Baking Powder Common Sense cookbook from 1932. I was looking for a base to highlight summer peaches and this recipe called out to me. 

This beauty is full of orange zest and comes together very quickly with a few pantry staples. While it doesn’t contain butter, the addition of heavy cream makes the cake lighter and fluffier, adds a rich flavor, and makes it more tender than your average pound cake.

This cake is great on its own but is also a perfect foundation for berries, ice cream, or this peach and ginger compote.

Start by preheating the oven to 350°F. Grease and flour a loaf pan, or line with parchment.

Beat eggs and sugar until fully incorporated, then add the heavy cream and orange zest, mixing until combined.

Sift together flour, salt and baking powder. Then gently fold into the wet mixture until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a tester comes out clean.

Let cook for 10 minutes before removing from the plan. Cool completely before slicing

Serve plain or with berries, ice cream, creme fraiche, custard, a fruit compote – or whatever pleases you!

If you love peaches, this Peach and Ginger Compote is a perfect accompaniment to this delicious cake.

You can also use the leftovers to make a trifle or french toast, or toast it up and spread with nutella and top with whipped cream.

Orange Cream Poundcake

Adapted from the Rumford Baking Powder Common Sense Cookbook (1932): Meet the pound cake that isn’t really a pound cake, because it has no butter! This beauty is full of orange zest and comes together very quickly with a few pantry staples. The addition of heavy cream makes this cake lighter and fluffier, adds a rich flavor, and makes it more tender than your average pound cake. It is great on its own but is also a perfect foundation summer fruit, ice cream,. crème fraîche, custard – or whatever pleases you!

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Course Dessert

Servings 8 slices

Ingredients

  

• 2 eggs
• 1 cup sugar
• ⅔ cup heavy cream
• Zest of 1 orange
• 1 ⅔ cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder

Instructions

 

• Preheat the oven to 350°F. Grease and flour a loaf pan, or line with parchment.
• Beat eggs and sugar until fully incorporated.
• Add the heavy cream and orange zest, mixing until combined.
• Sift together flour, salt, and baking powder. Gently fold into the wet mixture until just combined.
• Pour batter into the prepared pan and bake for 25–30 minutes, or until a tester comes out clean.
• Let cool for 10 minutes before removing from the pan. Cool completely before slicing.
• Dust with powdered sugar, if desired. Serve plain or with berries, fruit compote, crème fraîche, custard – or whatever pleases you!

Notes

Yield: 8-10 slices

This delicious Peach and Ginger Compote pairs well with this cake. Give it a try!

Keyword easy pound cake, orange dessert, orange pound cake, pound cake, vintage recipes