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This wonderful Orange Raspberry Pound Cake recipe makes a tangy, sweet treat that just screams sunshine. Perfect for any occasion.
Fabulous served with whipped cream, ice cream or simply on its own. Summer on a plate.
If you like oranges and raspberries, you’re going to crave this fantastic pound cake! It’s bursting with a fresh fruit flavor and the orange glaze that adorns this loaf is a triumph in itself.
This might be an unusual combination, but sweet raspberries and plump citrus orange give this cake a flavor to die for! I hope you love it as much as I do. Using a failsafe pound cake recipe it’s easy too!
Why This Recipe Works
- The fresh orange juice, as well as zest, complements the raspberries beautifully.
- The sweetness of the jam balances the tartness of the fruit perfectly.
- The orange glaze brings the whole cake together with a sugary citrus crunch.
To keep the raspberries from adding too much moisture to the cake, they need to be coated in flour before adding them to the batter.
Note: you can use frozen raspberries for this recipe, but make sure they are fully thawed and drained of excess juices and then you can coat them with the flour.
When Your Cake Batter Curdles
When using a creaming method for cake batter, the mixture can often curdle (see image below).
This can happen when the beaten eggs are added to the sugar & butter mixture too quickly, causing the mixture to separate. This can cause the air to escape and make the finished heavier and sometimes cause large holes to appear in the cake.
You can fix this by continuing to beat the mixture until it because smooth. To do this faster, you can wrap a warm, damp dishtowel around the bowl as you re-beat the mixture. Don’t worry though – If it does curdle, the cake won’t be as light, but it’s not a total disaster.
How To Make Orange Raspberry Pound Cake
- Sift dry ingredients, set aside.
- Beat butter and sugar.
- Add eggs and orange zest.
- Fold in the flour.
- Add the raspberry jam and fresh raspberries.
- Bake until golden.
- Drizzle with icing.
- Serve and enjoy!
Step by Step Instructions
Cream the butter and sugar until light and fluffy.
Add the eggs.
Pour in the orange juice and orange zest.
Mix until fully combined. Fold in flour by hand in 2 additions.
Fold in the flour-coated raspberries.
Swirl the raspberry jam on the top of the cake using a toothpick.
To get the swirling effect, warm the jam in the microwave until fluid and then using a teaspoon, add the jam in individual drops all over the top of the batter and then use a toothpick or skewer to swirl them.
Bake in the oven for around an hour or until a toothpick comes out clean.
Whisk the orange juice and sugar to make the glaze.
Prick the cake and drizzle over the glaze.
Serve and enjoy!
Erren’s Top Tips
- To keep the raspberries from adding too much moisture to the cake, they need to be coated in flour before adding them to the batter.
- You can use frozen raspberries for this recipe, but make sure they are fully thawed and drained of excess juices, and then you can coat them with the flour.
- To get the swirling effect, warm the jam in the microwave until fluid, and then using a teaspoon, add the jam in individual drops all over the top of the batter and then use a toothpick or skewer to swirl them.
Other Great Fruity Cakes
If you love this cake why not be inspired by one of these fruity creations:
FAQs
Why Is It Called Pound Cake?
True Pound Cake dates back to the 1700s. Its name relates to how it is made, originally it was made using one pound of flour, sugar, butter, and eggs.
What Is The Difference Between Butter Cake And Pound Cake?
Butter cake evolved from the British pound cake. A butter cake has more butter than eggs, flour, etc., and a pound cake’s ingredients are of equal amounts.
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Recipe
Orange Raspberry Pound Cake
Ingredients
- 2 sticks butter (softened)
- 1 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 4 large eggs at room temperature
- 1 tablespoon fresh orange juice
- 2 cups all-purpose flour (plus more for coating the raspberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup raspberries (washed left to dry completely & coated in flour)
- ½ cup raspberry jam
- Glaze:
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- ¾ cup powdered sugar (sifted)
Instructions
- Preheat oven to 325F/160C, grease a 9 x 5 x 3-inch loaf pan and dust with flour, shaking out excess.
- Sift flour, baking powder, and salt twice and set aside.
- Beat butter until light & creamy. While beating, gradually pour in sugar, then increase speed and beat until light and fluffy.
- In a separate bowl, whisk together the eggs to blend but do not add air.
- Add beaten eggs in 3 additions, beating for 20 seconds after each addition.
- If batter looks like it is starting to curdle, wrap a warm, dish towel around the bowl and continue beating. Add in orange and zest.
- Fold in flour by hand in 2 additions and then add the raspberries, spread batter into prepared pan.
- Warm the jam in the microwave until fluid (about 30-45 seconds).
- Add the jam in individual droplets all over the top of the batter and then use a toothpick or skewer to swirl them.
- Bake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out onto a rack to cool completely.
- While cake is cooling prepare glaze. Heat orange juice, sugar and zest until sugar dissolves. While glaze and cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. The syrup will soak in and set with a crunchy exterior, and the zest will rest on top.
Tips
- To keep the raspberries from adding too much moisture to the cake, they need to be coated in flour before adding them to the batter.
- You can use frozen raspberries for this recipe, but make sure they are fully thawed and drained of excess juices, and then you can coat them with the flour.
- To get the swirling effect, warm the jam in the microwave until fluid, and then using a teaspoon, add the jam in individual drops all over the top of the batter and then use a toothpick or skewer to swirl them.
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