There is one classic dessert my husband and I can’t resist – nothing fancy or over the top, just the simple, sweet and soft yumminess of pound cake with a good cup of tea!

Over the years I’ve experimented with many flavours in this simple recipe, from the good old plain vanilla to cardamom spiced and, of course, the chocolate version. But what really picks up the the cake is citrus.

There is something so refreshing, so happy about oranges that they almost make up for the lack of sunshine on a grey winter day. No wonder, the bright and vibrant tangerines and oranges are symbolic of wealth and good luck in the Chinese New Year celebrations and are used abundantly as decorations and edible gifts.

With Chinese New Year just around the corner, I thought it would be lovely to bake my favourite Ginger Orange Pound Cake Recipe to introduce my girls to the concept from another culture. The cake is so easy to whip up that my 11 year old did everything all by herself while we sat in our cosy kitchen discussing all the foods that are considered “lucky” in Chinese culture to start a new year.

Ginger and cloves are beautiful flavour pairings to make the citrus flavour shine, not to mention how amazing all the ingredients smell together. If you like a stronger taste, you can increase the quantity of Orange peel and grated ginger in the recipe.

Whether you are superstitious or just in love with oranges, what can be a better way to celebrate the season, life and family than bake together a beautifully aromatic and delicious Orange Pound Cake recipe!

Tips: – Remember to bring all ingredients to room temperature.

– Do not substitute butter with any other fat for this recipe.

– Don’t worry about the cracked top because that indicates that you succeeded

in incorporating air in the batter that made the cake expand.


1+1/3 cup Plain flour

3/4 cup caster sugar

3 eggs, room temperature

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup unsalted butter, melted

Juice from 1 big orange

3 teaspoons orange zest

2 teaspoons grated ginger

1/4 teaspoon ground cloves

1 cup powdered sugar

1-2 tablespoons lemon juice

This Is What You Do:

Preheat oven at 175 degrees C.

Lightly grease a standard ( 9x5x3 inch) loaf pan, dust with flour and set aside.

Mix flour, baking powder and salt in a bowl.

In another big mixing bowl add eggs and sugar, beat with a hand whisk or electric beater till the mixture is pale in colour and fluffy.

Add the dry ingredients to the egg and sugar mix.

Stir in melted butter to the batter.

Add orange juice, orange zest, grated ginger and ground cloves, and mix to incorporate everything.

Pour the batter into the prepared pan. Bake for 40-45 minutes.

Let the cake cool completely.

Mix powdered sugar and lemon juice in a bowl to make a quick glaze. Add lemon juice gradually to get the consistency of glaze you like.

Drizzle the glaze over cool cake, allow it to set (5-6 minutes).

Slice and serve at room temperature or lightly toasted with ice cream.

Serves 8

8 Replies to “Ginger Orange Pound Cake Recipe”

  1. Salaam. Made this last weekend for the same guests that I fed your gur walay chawal to. Was very tasty. Once again, however, I was in a rush and added the lemon juice directly to the cake instead of the powdered sugar. Still turned out well. Will make again.

    1. I’m overjoyed to read about your growing confidence in the kitchen 👍👏
      and all your accomplishments!
      A recipe is just an inspiration, a basic guide line. It’s your passion and creativity that brings it to life. 😊 You are a superstar, Anjum!

  2. This looks wonderful. Can I use applesauce or flax “eggs” instead since I don’t eat eggs? Or what do you suggest?

    beth f.

    1. Hi Beth! Good to hear from you after a long time 😊 Yes, absolutely! Use applesauce or bananas instead. I usually add bananas to replace eggs in my cakes. Enjoy! 😘

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