Mini Orange Pound Cakes
Orange cake is one of my favourit flavour ever, and today i come bake with this mini orange pound cakes recipe, which are so perfect for afternoon tea time.
This recipe produced a moist and fluffy, not too sweet mini pound cakes. Heavenly scented with orange notes it made the house smell incredible. But the best part was that it lived up to its siren song aroma.
I apologize to you my lovely followers because it’s been a while since I have submitted new recipes, and that for I moved to another house and had to make a lot of arrangements to make. Happily i come back with new recipes and i hope you’ll like them.
Back to our recipe, i’ve made these mini orange pound cakes with fresh orange juice and take the orange color zest from the fruits, avoiding taking the white zest for it will gives the cake a bitter taste which will be dislikable.I always use for my recipes the normal flour or what is known as all purpose flour, but its ok to use cake flour or any other type of flour but be sure to add or remove the baking powder, depends of the flour type. If you have any question don’t hesitate to ask it below or on my youtube channel and i’ll be glad to answer it.
What ingredients you’ll need to make Mini Orange Cake pound recipe? (full recipe below)
- Flour
- Butter
- eggs
- Sugar
- Pinch of salt
- Baking powder
- Orange juice
NOTES
- Take only the orange color zest avoid the white peel it will gives the cake a bitter taste
- Preheat oven before making the batter
- Generously grease your bundt pan with butter
- Make sure all the cake ingredients at room temperature.
- Don’t open the oven while baking the cakes.
- When out of oven, allow to cool inside the pan for 5 minutes.
- Serve it cool.
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Mini Orange Pound Cakes
Ingredients
- 100G Soft butter
- 1/2 cup sugar
- 2 Eggs
- 1 teaspoon vanilla extract or any type
- 1 and 3/4 cups all purpose flour
- 1 Tablespoon Baking powder
- Pinch of salt
- 1/2 cup orange juice
- 2 Tablespoon orange zest
Instructions
- Preheat the oven to 365°F(180°C).
- Generously grease a mini Bundt cake pan, then dust with flour, and remove the excess flour by flipping the pan upside down.
- With a handheld with whisk attachment cream butter and sugar together.
- With the mixer running on low speed, add the eggs one at a time, then add vanilla (use any type of vanilla).
- Tosss orange zest with 1 teaspoon of flour, and add it to the mixture.
- Add dry ingredients (the siften flour with baking powder and salt) into two phases with orange juice. Beat everything just until incorporated. Do not over-mix. Batter will be very creamy and thick.
- Spoon batter into pan, filling each Bundt cake cavity 2/3 full.
- Bake for 25 minutes or until the cakes are lightly golden. Remove from the oven and allow to cool inside the pan for 5 minutes.
- Carefully invert the pan on a wire rack.
- Cool down completely before serving.
- Decorate with powdered sugar or with icing.
Enjoy!
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