A classic pound cake loaf, flavoured with fresh orange juice and zest and topped with a sweet orange glaze.
2/3cupbutterat room temperature (150g)
3largeeggsat room temperature
Zest of 1 orangeabout 1 - 1 1/2 Tbsp
1/3cup + 1 Tbsporange juicefreshly squeezed, about 2 medium oranges (100ml)
1/8tspsaltor just a pinch if using salted butter
1 1/4cupsicing sugar(120g)
2Tbsporange juicefrom about 1 med orange (50ml)
Preheat oven to 375F (not convection/fan-assisted), with oven rack in the centre of the oven. *Reduce 25F if glass loaf pan or if your loaf pan is black.
Grease a 4 1/2 x 10-inch tea loaf pan and line with parchment paper, for easy removal. *Alternately, you can use a 9x5 loaf pan. The volume is roughly the same, so the thickness and baking time should be similar. I haven't test this loaf with an 8 x 4 loaf pan, so I can't guarantee the batter will fit in that sized pan. If it does, it will make a thicker loaf and the baking time will be longer.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter with the white sugar until light and fluffy, 2 1/2 - 3 minutes. Scrape down the sides of the bowl once half way through. Don't skimp on this beating process, as it will affect the texture of your finished loaf.
Add the eggs, one at a time, beating well between each addition and scrape down the sides of the bowl as needed. Turn off the mixer and add the orange zest and orange juice. Turn the mixer back on to low to mix in (to avoid splashing).
With mixer on low, add the dry ingredients until it is all added, then beat briefly to ensure it is well combined.
Pour batter into prepared loaf pan and smooth the top.
Bake in preheated for 45-60 minutes, or until a tester inserted in the centre comes out clean.
Remove from oven and allow the loaf to cool in the baking pan for 10 minutes, then remove from pan to a cooling rack to cool completely.
Once cooled, prepare the glaze by combining the icing sugar with the orange juice. The glaze should not be thick. If so, add a bit more orange juice, as needed. Likewise, if it seems too thin, add a bit more icing sugar. Your glaze should easily fall off a spoon, but should flow like lava. Place a baking sheet under your cooling rack to catch drips, then spoon the glaze down the centre of the loaf and allow it to flow over the top of the loaf and down the sides. Allow to stand at room temperature until glaze sets before slicing.
Loaf will keep well at room temperature, with the cut-end wrapped, for several days. Wrapping the entire loaf tightly may cause the glaze to soften. This loaf will also freeze well.
Several factors can influence baking time, such as oven rack position, individual oven temperature calibrations and finally, the size and colour and material of your baking pan. If your loaf pan happens to be black or if you are using a glass loaf pan, you should either reduce your oven temperature by 25F lower than specified as both of these will attract and hold heat and cook more quickly. Using a different sized loaf pan than specified will result in a thinner or thicker loaf, so the baking time will be different. Check your loaf regularly near the end of baking and bake until a tester comes out clean.Be sure to read the “Ingredient and Cook's/Baker's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!