Orange Pound Cake 香橙磅蛋糕
Lovely, rich, buttery pound cake with refreshing orange flavour, who can resist?
Pound cake is my favourite cake to bake, it is almost zero percentage of failure (of course, consider you follow the recipe) The cake batter is very easy to handle, what you have to do is mix everything together, no fuss no trick.
The cake is rich and dense yet moist, add little bit of orange juice and zest, the flavour is so refreshing. It is just perfect for summer, tea party, afternoon tea.
很多人都喜歡的磅蛋糕，香濃的牛油味，紮實的口感，超美味！
這次加了香橙汁及橙皮屑，口感清新，充滿夏日感覺！蛋糕鬆軟不膩，在上面淋上糖霜，很美味喔～
我覺得磅蛋糕是最容易的蛋糕，材料簡單，只需將材料拌勻，沒有什麼特別技巧，新手也可輕鬆做到的，快試試～
Cream the butter with sugar until pale and fluffy. Then add in eggs (one at a time) to mix well, sift in flour, baking powder, salt and lemon zest, mix until well combined.
用電動打蛋器打發牛油至軟身，然後加入糖拌均。下雞蛋 （每次下一個，拌均），再篩入麵粉，泡打粉，橙皮屑及鹽，拌均。
Finally add in milk and orange juice, mix well. Pour the batter into greased loaf tin, pop in preheated oven at 180C, bake for 45 to 50 minutes or until fully cooked. Let it cool on a wire rack.
最後下橙汁及牛奶拌均，將蛋糕糊倒入烤模內 （烤模內先塗牛油），放入已預熱180度焗爐，焗約45－50分鐘，或至蛋糕全熟，將蛋糕放在涼架上待涼。
For the Icing, sift the icing sugar, then add in one tablespoon of water, mix well. Then gradually add in the rest of the water, make it like a liquidly paste.
Simply drizzle the icing on top of the cake, then it is done!
糖霜裝飾做法： 將糖霜或糖粉過篩，然後下一湯匙水拌勻，然後再逐少加少許水拌勻成如圖的糊狀。將糖霜淋在完全待涼的蛋糕上，再待約30分鐘讓糖霜凝固即成！（如蛋糕沒完全待涼便下糖霜，糖霜便會很快溶化的）
*蛋糕待涼後用保鮮紙包好，蛋糕隔天都會鬆軟的
- 115 gram unsalted butter
- 200 gram sugar
- 2 eggs
- 220 plain flour
- 7 gram baking powder
- 1/2 teaspoon salt
- 75ml orange juice
- 110ml milk
- 90 gram icing sugar
- 2 tablespoons water
- 材料：
- 無鹽奶油 -115克
- 糖 -200克
- 雞蛋 -2隻
- 中筋麵粉 -220克
- 泡打粉 -7克
- 鹽 -1/2茶匙
- 橙汁 -75毫升
- 牛奶 -110毫升
- 橙皮屑 -1湯匙
- 糖霜或糖粉 -90克
- 水 -2湯匙
- Cream the butter with sugar until pale and fluffy. Then add in eggs (one at a time) to mix well, sift in flour, baking powder, salt and lemon zest, mix until well combined.
- Finally add in milk and orange juice, mix well. Pour the batter into greased loaf tin, pop in preheated oven at 180C, bake for 45 to 50 minutes or until fully cooked. Let it cool on a wire rack.
- Sift the icing sugar, then add in one tablespoon of water, mix well. Then gradually add in the rest of the water, make it like a liquidly paste.
- Simply drizzle the icing on top of the cake, then it is done!
- My loaf tin size is 21cm x 12cm
Based on 12 Review(s)My New Cookbook
