ORANGE POUND CAKE

All baking careers have to start somewhere. Mine actually began with this Lemon Poppy Seed Braid, before moving on to this Orange Pound Cake. Known simply as Orange Cake in our family, this is my Dad’s favorite cake. He often spoke about his eldest sister, my oldest aunt’s orange cake and never failed to mention that it should be made with only a particular brand of butter.

TYPE OF BUTTER
SCS butter, considered as the premium butter in Malaysia and Singapore, was often used in baked goods. It was one of creamiest butter in that part of the world. On that principle, I look for the creamiest butter I can find here at my local grocery store. In Minnesota, there is no shortage of good creamy butter as we are milk country. I use Land O’Lakes butter for my baking and I think dad will be quite pleased with this Orange Pound Cake. 🙂

Ingredients

• 1¾ cup all-purpose flour (265g)
• 1½ tsp baking powder
• ¾ tsp baking soda *
• 1¼ sticks butter (softened) ** (2/3 cup/141g)
• ¾ cup sugar (165g)
• 3 large eggs
• ½ cup milk *** (120ml)
• 3 oz orange juice (90ml)
• Zest from 1 orange.

Instructions

1. Grease and flour an 8-in x 4-in loaf pan. Preheat oven to 350°F (180°C).
2. Sift all-purpose flour, baking powder, baking soda into a medium sized bowl.
3. Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 to 3 minutes.
4. Beat in eggs, one at a time until combined.
5. .....................................

for full recipes please see : www.rotinrice.com

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