Vanilla Poundcake with Orange Syrup

 Moist and delicious, the syrup transforms a regular  poundcake into something extra special.


About the recipe

Sometimes you just want a good old-fashioned simple poundcake. You know what I mean? Something sweet, dense, and moist to have with a cup of tea or coffee. That’s what I was craving when I made this vanilla poundcake with orange syrup.


Poundcake is not easy to make and I was in a lazy mood to make one, so instead of baking a poundcake I just bought one from the grocery store. But it needed a little jazzing up.  To give it that extra pizzazz I made a simple syrup to pour over the cake. And since oranges are still in abundance I flavored the syrup with an orange infusion that included fresh orange juice, orange zest and orange liqueur.Give it a try!


Vanilla Poundcake with Orange Simple Syrup
makes enough syrup for 2 small pound cakes


  • Purchase 2 pound cakes from the local grocery store.
  • 1 cup sugar
  • 1 cup water
  • Juice of 1/2 orange
  • 2 tbsp orange liqueur (you can skip this if you want to keep it alcohol free)
  • 2 tbsp orange zest


  • Place the pound cake in a platter and cut into pieces. Set aside.
  • In a saucepan over medium heat place the sugar and water and keep stirring until sugar is completely dissolved. Keep stirring until little bubbles form and you get a slightly thick syrup.
  • Add orange liqueur, orange juice and orange zest and stir in. Turn the stove off.
  • Pour the warm syrup over the pound cakes.
  • Dust with powdered sugar and serve.

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