Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Orange Pound Cake

Now this is an out of turn recipe, I had something else planned for today but I made this one yesterday and loved it… the texture, the oh so sweet aroma…. everything and hence I had to post it today 🙂

Some days back Sue shared this recipe with me on FB, I love oranges in baked goodies, I think they add freshness to them and hence this was a recipe I knew I had to try, luckily I also had some oranges lying at home… I loved the cake that came out, the sweetness was just right and it left this nice orange freshness in the mouth… The only complaint I had with the cake was my fault, I over baked it a little bit… would have loved to take it out of oven say 5 mins before


See the blackish side to know what I am saying about overbaking?



I did make some changes to the recipe though, one I replaced some of the maida with atta (I was tempted to replace more but I thought pound cakes are usually heavier and I didnt want to take the risk, next I make this I will put more atta than this time) and added more orange juice to compensate for that. A lot of people asking me how do I keep subsituting maida with whole wheat flour, yes I do because Ojas eats a lot of baked goodies and I dont like giving him lot of stuff with maida. Most of the baking in the house these days is done with atta (atleast half atta and half maida). The key thing to remember when one is substituting maida with whole wheat flour is that whole wheat flour absorbs more moisture than maida so one has to increase the quantity of mositure in the goodies… moisture in cakes typically comes from water, milk, juice, eggs… And the second thing that whole wheat cakes typically are a little heavier than maida cakes.. this can be usually be solved by increasing some of the raising agents like eggs or baking powder or adding a pinch of baking soda. But remember don’t overdo them. If you keep these two things in mind, baking with whole wheat flour is not as scary as it feels.

What I used

  • 1  all purpose flour/maida
  • 1/2 cup whole wheat flour
  • pinch of salt
  • 1 tsp baking pwd
  • 1/2 cup white sugar (I used powdered sugar)
  • 5 tbsp oil
  • 9 tbsps orange juice (the original recipe had 6tbsp)
  • 1 tsp orange zest (I love to od on zest the original had 1tsp)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk

How I made it

  • Sieve together both the flours, baking powder and salt
  • In a bowl, combine butter and sugar. Whisk with hand blender or your own hands to make a smooth creamy mixture.
  • Now add the eggs to the mixture and combine well.
  • Add vanilla essence, orange zest and orange juice and combine well.
  • Fold in the dry ingredients little by little alternating with milk.
  • Pour batter into the greased and floured pan (I used a loaf pan).
  • Bake in preheated oven at 170C for 30 – 35 mts (I left it for 35 and I think it was over done, would have loved to off it at 30mins, also I used a non stick dark pan if u are using a tin baking pan increase the temp to 180) or till a toothpick inserted into the cake comes out clean.
  • Let it cool completely before taking it out, slice and eat if you have really lasted that long 🙂

And this is off to the weekly Bake Off Event

27 comments on “Orange Pound Cake

  1. Phoenixritu
    December 2, 2010

    Monika this is lovely. I have been longing to ask one thing, if we substitute sugar with sugar free, how much do we add? Do you have any idea?

    • UmaS
      December 3, 2010

      Its hard to control the temptation na ????

    • monikamanchanda
      December 3, 2010

      ritu there is different measure for different diet sugars, my dietician once told me that Sugar Free Natura is the safest… if u take the big bottle which u get I think it works the same as sugar… but most of them have the measure written on them

      hugs my dear I know it must be tough

  2. IContemplate
    December 2, 2010

    Do you guys actually eat all the calorie laden goodies that you make ?? 🙂

    • monikamanchanda
      December 3, 2010

      LOL I usually taste a piece and I have a 3 yr old toddler who loves anything which comes out of the oven and a hubby whose metabolism is well something I am really jealous of

  3. Aarti
    December 2, 2010

    yumm…*note to self* such sinful treats shd not be seen… 😀

  4. Swaram
    December 2, 2010

    Awesome tips there Monu 🙂 Thank u so much 🙂
    And needless to say, the cake looks totally droolworthy 🙂

  5. Writerzblock
    December 2, 2010


  6. Munchkins Mom
    December 2, 2010

    i think im going to make this today…..thanks for the recipe!

  7. Tara
    December 2, 2010

    mee tu making it tuday

  8. starsinmeyes
    December 2, 2010

    I love orange n lemon zest too! Usually add more than needed 🙂 Thanks for the tips for whole wheat flour. I’ve started substituting at least half maida always with wwf, and felt no difference, except a feeling of better health (!!), now I will increase the moisture and rising agent a bit.

  9. champa
    December 3, 2010

    Thanks for the entry. Keep them coming.

    • monikamanchanda
      December 3, 2010

      welcome here champa. now that I have started this blog I will keep the coming I love baking

  10. d
    December 3, 2010

    i think you meant you added 1 tblsp of orange zest, na?

    now i am inspired to sub more and more whole wheat 🙂 amazing how you posted on this just as i was thinking about it no?

    • monikamanchanda
      December 3, 2010

      oops darling correcting it right away 🙂

      yeah thats called telepathy 🙂

  11. tikulicious
    December 3, 2010

    Absolute beauty. I love the Orange flavor and will try and make this one. Thanks for sharing Monika. I have so many recipes to share but don’t make the cakes these days so no pictures. 🙂 will send you some good ones and you can try making them. what say?

    • monikamanchanda
      December 3, 2010

      wow that would be awesome tiku I am always on the lookout for new and good recipes 🙂

  12. UmaS
    December 3, 2010

    Oh WOW and yummy. 🙂 😛 😛

    Yes, taking ur tip as Gita, I am going to start using atta more, from now on. 🙂

  13. jane
    January 14, 2013

    in the ingredients you’ve given oil, and in the method you’ve said mix butter with sugar..should i use oil or butter?

    • monikamanchanda
      January 15, 2013

      Jane sorry both should work but stick to one .. Sorry will correct the recipe

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This entry was posted on December 2, 2010 by in Cakes and tagged , , , , , , , , .

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