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!
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!