This Orange Pound Cake is an easy moist pound cake with tangy orange flavors and a delicious sweet orange glaze.
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Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
In a large mixing bowl, combine the almond milk and orange juice and set it aside for 10 minutes until the milk curdles.
Mix the flour, baking powder, baking soda, and salt in another mixing bowl. Set aside.
Bring back the bowl prepared in step 1 and whisk in yogurt, sugar, orange zest, melted unsalted margarine, orange extract, and vanilla extract.
Add the dry ingredients to the liquid ingredients and combine until smooth and no lumps show. Don't over-mix the batter, or the pound cake will be heavy or gummy.
Transfer the pound cake batter to the loaf pan.
Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
Cool the pound cake on a cooling rack for 3 hours before glazing.
When the loaf is at room temperature, prepare the orange glazing.
In a small mixing bowl, stir powdered sugar, orange juice, soy milk, and orange extract. The glazing must be thick and glossy. If it's too runny, stir in 1-2 extra tablespoons of powdered sugar.
Drizzle the glazing on the top of the cooled pound cake.
Place the pound cake in the fridge for 1 hour to set the glazing.
Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.
Note 1: Any milk work in this recipe, including soy milk or oat milk.Note 2: Plant-based sour cream or plant-based cream also works like soy cream, cashew cream, or coconut cream.Note 3: Any granulated sweetener can be used, including sugar-free erythritol or coconut sugar.Note 4: Any melted fat, like melted coconut oil or avocado oil, can be used.