Moroccan Orange Pound Cake Recipe
Moist, buttery, tender Moroccan orange pound cake recipe bursting with fresh and fragrant orange zest and juice. Perfect for afternoon tea!
Ingredients
- 1½ cups all-purpose flour 190g
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter 170g, softened to room temperature
- 1 cup granulated white sugar 200g
- 3 large eggs room temperature
- ⅓ cup freshly squeezed orange juice 80ml (about 1 large navel orange)
- Zest of 2 large navel oranges
- 1 tsp pure vanilla extract
- 1 tsp orange blossom water
- 2 tbsp full-fat sour cream or Greek yogurt
- ¼ cup freshly squeezed orange juice 60ml (for syrup)
- 3 tbsp granulated sugar for syrup
- 1 cup 120g powdered sugar 120g sifted (for glaze)
- 2–3 tbsp freshly squeezed orange juice for glaze
- ½ tsp orange zest for glaze
Instructions
Prep Your Kitchen
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper. Zest oranges before juicing. Measure and lay out all ingredients.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt for 30 seconds until evenly combined. Set aside.
Cream Butter and Sugar
- Beat softened butter and sugar on medium-high speed for 4–5 minutes until pale, light, and very fluffy. Scrape down the bowl halfway through.
Add the Eggs
- Add eggs one at a time, beating well for 30–45 seconds after each addition until the batter is smooth and slightly glossy.
Add Orange Flavoring
- Mix in the orange zest, orange juice, vanilla extract, orange blossom water, and sour cream on low speed until just combined.
Fold in Flour
- Add the flour mixture in two additions, mixing on low speed just until no dry streaks remain. Do not overmix.
Bake the Cake
- Pour batter into prepared pan, smooth the top, and tap the pan gently on the counter. Bake at 325°F for 55–60 minutes, tenting with foil at 40 minutes if browning too fast. A toothpick inserted in the center should come out clean.
Make and Apply the Orange Syrup
- Simmer orange juice and sugar until the sugar dissolves, about 2–3 minutes. Poke holes over the warm cake and pour syrup evenly over the top. Let absorb fully.
Cool and Glaze
- Cool cake in pan for 15–20 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sugar, orange juice, and zest. Drizzle glaze over cooled cake and let set 15 minutes before slicing.