Orange-Pecan Pound Cake
Cook Time: 1 hour 5 minutes
Prep Time: 1 hour
Total Time: 2 hours 5 minutes
Description: Indulge in the comforting aroma of this Orange-Pecan Pound Cake, a cherished family recipe that fills the home with delightful scents. This tender and dense loaf-shaped pound cake pairs perfectly with a steaming cup of coffee, making it an ideal treat for brunch gatherings or any occasion where you crave a touch of sweetness.
Recipe Category: Dessert
Keywords: Oranges, Citrus, Fruit, Nuts, Brunch, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 3968.3
- Fat: 243.7g
- Saturated Fat: 126.9g
- Cholesterol: 1133.9mg
- Sodium: 2034.8mg
- Carbohydrates: 405g
- Fiber: 12.4g
- Sugar: 204.1g
- Protein: 54.4g
Recipe Yield: 1 loaf
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 3 large eggs
- 1 1/2 tablespoons fresh lemon rind, grated
- 1/2 cup pecans, chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 pinches of salt
- 1/2 cup milk
- 1/8 teaspoon orange extract
Instructions:
| Step | Instructions |
|---|---|
| 1 | Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy. |
| 2 | Gradually add in the sugar; beat at medium speed for 5-7 minutes until light and fluffy. |
| 3 | Add the eggs one at a time, beating just until the yellow disappears after each addition. |
| 4 | Stir in the grated lemon rind and orange extract until well combined. |
| 5 | In a small bowl, combine the chopped pecans and 1/4 cup of flour; set aside. |
| 6 | In another bowl, whisk together the remaining flour, baking powder, and salt until evenly distributed. |
| 7 | Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix on low speed just until blended after each addition. |
| 8 | Stir in the pecan-flour mixture until evenly distributed throughout the batter. |
| 9 | Preheat the oven to 325°F (165°C) and grease and flour a 9×5 inch loaf pan. |
| 10 | Pour the batter into the prepared loaf pan, spreading it evenly. |
| 11 | Bake in the preheated oven for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean. |
| 12 | Allow the cake to cool in the pan on a wire rack for 10-15 minutes. |
| 13 | Carefully remove the cake from the pan and let it cool completely on a wire rack before slicing and serving. |
Tips:
- For added citrus flavor, you can substitute some of the lemon rind with orange or lime rind.
- Ensure the butter is at room temperature for easier creaming with the sugar.
- If you prefer a smoother texture, you can finely chop the pecans or pulse them in a food processor before adding them to the batter.
- Be careful not to overmix the batter once the flour is added to avoid a tough cake texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This Orange-Pecan Pound Cake is a delightful treat that’s sure to become a favorite in your home, just as it has been in mine! Enjoy the wonderful flavors and aromas that this classic recipe brings to any occasion. 🍊🍰
