Pound cake originated in Europe in the18th century and has a long history. The name of pound cake comes from the fact that there are only four equal ingredients, one pound of sugar, one pound of flour, one pound of eggs and one pound of butter. Because of the high oil content, it is also called heavy oil cake. As time goes by, people tend to have a light taste, so the oil ratio of pound cake has gradually changed. I made this pound cake today, adding orange dander and freshly squeezed orange juice, which eased the greasy taste of pound cake with high oil and sugar, and it tasted smaller and fresher. It was a small one with a regular Fernando Snow 6 mold, and it was super delicious without oil return.

The method of orange pound cake

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1

Cut the butter into small pieces and leave it at room temperature. Sieve the powdered sugar and salt and add them to the butter.

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2

Beat at medium speed until butter turns white.

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three

Add a small amount of egg liquid to butter several times to beat, and mix it evenly every time before putting the egg liquid.

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four

Mix low-gluten flour and baking powder and sieve.

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five

Cut and mix with a scraper.

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six

Wash the orange, rub the skin into orange dander, don't rub the white part, it will taste bitter, and pour in the batter.

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seven

Add orange juice and mix the batter.

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eight

Put the batter into a paper bag and squeeze it into a pound cake mold.

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nine

Put it in the oven preheated in advance, 170 degrees for about 35 minutes, and then paint the surface.

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10

After being released from the oven, it is demoulded and put on a drying rack for cooling. Pound cakes usually taste better after 3 days, but my mini cake is super delicious when eaten immediately.

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Orange pound cake, about?