Bake your mama up a sweet surprise to start her Mother’s Day with this Orange Pound Cake. Simple, delicious, slightly sweet and perfect with her morning coffee, your mom will adore this baked good!
I love me any kind of baked good, especially on the weekend… and especially for breakfast.
As I was thinking about Mother’s Day and all the recipes my family and I have made in celebration of my mom over the years, I realized something: We always made dessert. And our attempts at baking only worked about half of the time, even though our hearts were in the right place.
While I’m sure we made her breakfast, too, I have no recollection of this. At. All.
So today? Today, I’m talkin’ Mother’s Day breakfast and a pretty darn simple baked good that you can whip up in no time to celebrate your mama.
Pound cake is one of my go-to recipes for breakfast. While I’m not sure if everyone considers pound cake a breakfast item, I love it. It’s dense, rich and wonderfully flavorful without being so over-the-top that you need a nap later in the day.
In fact, I’ll go ahead and say you could probably eat half this loaf without a problem.
Not that I would know about that or anything…
So. Orange Pound Cake.
If you’re a fan of oranges, this recipe is totally for you.
If your mom is a fan of oranges, I’ll just go ahead and say you should absolutely bake this for her this weekend. Heck, you can even bake it Saturday night and surprise her with it Sunday morning. Because you’re thoughtful like that.
The citrus makes the pound cake taste so light and delicious. It’s not dense or incredible rich like some pound cakes, and the glaze adds a bit more of that orange flavor, making it perfect for a breakfast or brunch item, especially if served alongside a mimosa.
Piqued your interest? Here’s how you can bake up a loaf of this delightful pound cake at your home:
Ingredients
- 3 tablespoons coconut oil, melted
- 2 tablespoons unsweetened applesauce
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1 tablespoon orange juice, freshly squeezed
- A pinch of salt
Instructions
- Preheat the oven to 350°F. Grease a bread pan with baking spray (or butter and flour), then set aside.
- In a large bowl, beat the coconut oil, applesauce and sugar together with a hand mixer (or a whisk).
- Add the eggs, orange juice and zest, mixing until well incorporated. Set aside.
- In a medium-sized bowl, combine the flour, baking powder and salt, whisking until combined.
- Sprinkle the dry ingredients into the wet ingredients, and stir using a rubber spatula until the batter just comes together.
- Transfer the batter to the bread pan, and transfer to the oven, baking for 50-60 minutes, or until the top of the cake has browned and an inserted toothpick comes out clean.
- Once baked through, remove from the oven, and let cool completely on a wire cooling rack.
- While the pound cake cools, combine the ingredients for the frosting in a small bowl.
- Once the cake is at room temperature, drizzle the glaze over it, and serve.
Do you and your family have any Mother’s Day breakfast traditions?
Latest posts by Erin Skinner (see all)
- Halloween Trail Mix - October 30, 2018
- Honey Jalapeño Cornbread Muffins - September 16, 2018
- Vanilla Hot Chocolate - February 5, 2018
- Turkey and Broccoli Orecchiette - January 15, 2016
Sounds delicious! Can I use 3Tbsp of olive oil instead of the coconut oil?