Orange Pound Cake
2¼ cups (281 g) all-purpose flour
2 tsp (10 g) baking powder
¼ tsp (2 g) salt
6 egg yolks
½ cup (125 ml) water
2 tbsp (12 g) orange zest, finely grated
1¼ cup (313 ml) vegetable oil
¾ cup (163 g) Golden Yellow Sugar, packed
¼ cup (50 g) Granulated Sugar
Preheat oven to 350°F (177°C). Lightly grease and line two 8.5 x 4.5-inch loaf pans with parchment paper, leaving about a 2-inch overhang on each side for easy unmolding.
In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well blended.
In a large measuring cup whisk the egg yolks. Add water and orange zest. Whisk until thoroughly combined.
In the bowl of a stand mixer using the paddle attachment, combine vegetable oil, Golden Yellow Sugar, Granulated Sugar, and eggs. Mix until well incorporated; about 2 minutes.
Add ⅓ of the dry ingredients into the bowl of the stand mixer. Mix on medium-low speed until just combined. Add in half of the wet ingredients and mix until combined. Repeat process with the remaining dry and wet ingredients. When the last of the dry ingredients have been added, increase speed to medium and mix well; 1 minute. Scrape the sides of the bowl periodically to ensure all ingredients are thoroughly incorporated.
Transfer and divide batter into prepared pans (approximately 550 grams per pan) and smooth batter evenly. Place the cakes into the preheated oven. Bake for 45 minutes or until a skewer inserted into the center of each loaf comes out clean.
Remove from oven and allow to cool in pan; 20 minutes. Run a small offset spatula around the parchment paper and cakes. Carefully remove pound cakes from pans with the help of the parchment overhangs. Place onto a wire cooling rack to cool completely.